Heat grill pan to medium high heat. Spray lightly with non stick cooking spray. Grill pineapple on grill pan until lightly caramelized and tender.
In a large salad bowl, combine salad greens, shaved parmesan cheese, and macadamia nuts. Toss to distribute.
Combine oil, juice, vinegar, preserves, salt and pepper in a jar. Cover tightly and shake vigorously. Pour half of dressing over salad and toss well to coat. Evenly divide between four servings. Top with sliced chicken breast. Quarter each pineapple ring then arrange on top of salad and tenderloin. Drizzle with remaining dressing.