GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
can pineapple rings in heavy syrup, drained
tomato, seeded and finely chopped
red onion, finely chopped
jalapeno pepper, seeded and finely chopped
tbsp cilantro, finely chopped
tbsp GOYA(R) Extra Virgin Olive Oil
lime, juiced (about 1 tbsp)
Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.
Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° on a quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Grill pineapple rings, flipping once, until charred, about 4 minutes. Transfer chicken to platter; tent with foil to keep warm. Transfer pineapple to cutting board.
Finely chop pineapple; transfer to medium bowl; stir in tomato, onion, jalapeno, cilantro, olive oil, lime juice and salt until well combined.
Top chicken with charred pineapple salsa. Serve.
Serving Size 1 prepared chicken breast
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat6g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate14g (5%)
Dietary Fiber 1g
Vitamin A 11%
Vitamin C 27%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.