Add the chicken to a crock pot and sprinkle with fajita spice mix. Cook on low heat for about 4 hours, until chicken breaks apart easily with a fork.

Shred the chicken or cut into bite-sized pieces, set aside.

Cook the bacon, allow to cool and break into small pieces.

Remove skin and core from the pineapple. Cut into 3€-4€ spears. Grill pineapple by placing on medium/low heat until grill marks are present. Turn and grill until grill marks are on all sides. Allow to cool slightly and cut into bite-size chunks. Set aside 1 cup for dressing.

Wash and tear lettuce into bite-sized pieces. Slice pepper into thin strips, mince the green onion, dice the tomatoes. In a large bowl combine the prepared veggies with the grilled pineapple, crumbled bacon, cooked chicken, and black beans. Toss them together in a large serving bowl.

Prepare the dressing by combining the cilantro, Greek yogurt, lime zest and juice, 1 cup of grilled pineapple, and honey in a blender or food processor and blend until smooth.

Drizzle dressing on Salad.