Grilled Mojo Chicken with Pineapple Salsa
In The Fresh Meat Case
PREP TIME: 2hr 15min COOK TIME: 18min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0.5g||2%|
|Total Carbs 13g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%|
|Vitamin C 84%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)orPERDUE® HARVESTLAND® PERFECT PORTIONS® Free Range Boneless Skinless Chicken Breast Individually Wrapped (1.65 lbs.)
1 20 oz. bottle Mojo criollo citrus marinade
1 1/4 tsp. Adobo seasoning
8 rings fresh pineapple, sliced 1/2 inch thick
1 cup tomato, chopped
1/4 cup red onion, finely chopped
3 tbsp. fresh cilantro, finely chopped
2 tbsp. jalapeño pepper, finely chopped (optional)
1 tbsp. extra virgin olive oil
1 tbsp. lime juice, about 1/2 of a lime
1/4 tsp. salt
In a resealable plastic bag, combine the chicken and the Mojo Criollo marinade. Toss to coat well and marinate in the refrigerator for 2 hours or until ready to grill.
Heat a grill or grill pan to medium-high heat. Remove chicken from the marinade, letting excess drip off. Season with GOYA® adobo seasoning and grill 3 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving. Grill the pineapple rings until charred, about 4 minutes on each side.
Transfer pineapple rings to a cutting board and chop into chunks. In a medium bowl combine the pineapple, tomato, onion, cilantro, jalapeño, olive oil, lime juice and salt until well combined.
Top Grilled Mojo Chicken with Pineapple Salsa and serve.
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