First, prepare the chicken breast fillets by seasoning them. I like to add salt, pepper, paprika and garlic powder to them, but you can definitely just use whatever seasoning you like.
Preheat your oven to 350 °F or 180 °C. Heat a splash of oil in a frying pan or skillet on medium heat, and pan sear the chicken for a few minutes until golden on both sides.
Place the chicken in a casserole dish, or on a sheet covered baking tray, along with pineapple slices, and bake in the oven for 5-15 minutes, or until the internal temperature of the chicken reaches 74 °C or 165 °F.
Remove the chicken from the oven, and leave it to rest for a few minutes before slicing.
Finely dice fresh chili and cilantro, and add these to a small container. Add white wine vinegar, olive oil and lime juice. Stir or shake to combine the ingredients. Optionally, you can add some black pepper to taste.
Dice the vegetables and place them in a bowl. Add roasted or grilled pineapple and chicken, and drizzle the dressing over the top. Serve the salad immediately!