GOYAÂ® Adobo All-Purpose Seasoning with Pepper, to taste
20 ounce can pineapple rings in heavy syrup, drained
medium tomato, seeded and finely chopped (about Ãƒâ€šÃ‚Â½ cup)
red onion, finely chopped (about ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup)
jalapeno pepper, seeded and finely chopped (optional)
tablespoons finely chopped fresh cilantro
tablespoon GOYAÂ® Extra Virgin Olive Oil
lime, juiced (about 1 tablespoon)
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.