Marinate the chicken: In a glass bowl or dish or a resealable plastic bag, combine the siracha and lime juice. Season the chicken with salt and pepper, then add the chicken to the marinade bowl. Let the chicken marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours - the longer the better!
Preheat the grill to medium heat.
While the grill is heating, prepare the pineapple. Remove: the top and peel the pineapple, then either slice it into rings using a pineapple corer or cut into 1/2- inch cubes.
Grease the hot grill grate, then place the pineapple on the grill and cook for 4 minutes on each side, until the pineapple is warm and grill marks are visible. Set aside.
Place the chicken on the grill and cook for about 8 minutes on each side, depending on thickness, until no pink remains.
While the chicken is grilling, whisk together the ingredients for the vinaigrette.
Arrange the salad: Divide the greens between two bowls or plates. slice or cube the chicken and place it on the salad. Top with the avocado, tomatoes, red onion, and grilled pineapple. Drizzle with the lime vinaigrette and serve immediately.
Try taking this salad to go in mason jars! Place 2 tablespoons of the lime vinaigrette in a quart-size jar. Add half of the salad ingredients in this order: tomatoes, onion, pineapple, chicken, avocado, and greens. repeat with another quart size jar. When ready to serve, pour into a bowl and enjoy. These mason jar salads will keep in the refrigerator for up to 5 days. the key is that the dressing and the greens are at the opposite ends of the jar.