Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat .5g||2%|
|Total Carbs 13g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%|
|Vitamin C 84%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 20 oz. bottlemojo criollo citrus marinade
1 1/4 tsp.GOYA® adobo seasoning
8 ringsfresh pineapple, sliced 1/2 inch thick
1 cuptomato, chopped
1/4 cupred 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
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.
Grilled Mojo Chicken with Pineapple SalsaAdd Your Comment