Chipotle Lime Grilled Chicken with Strawberry Salsa
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Fresh Meat Case
PREP TIME: 25min COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 1.5g||8%|
|Total Carbs 44g||16%|
|Dietary Fiber 5g||18%|
|Vitamin A 45%|
|Vitamin C 140%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 1/2 cups GOYA® Pineapple Juice
3 1/2 tbsp. GOYA® Extra Virgin Olive Oil
Any PERDUE® Fresh Chicken product may be substituted
6 tbsp. GOYA® Red Wine Vinegar
3 tbsp. lower-sodium soy sauce
1 3/4 tsp. GOYA® Adobo All Purpose Seasoning with Pepper
1 tbsp. + 2 tsp. grated fresh ginger
1 1/2 tbsp. GOYA® Pure Honey
1/2 small fresh pineapple, cut into ¾-inch thick rounds (about 1 lb. trimmed)
1 large red or yellow bell pepper, cut into slabs
2 ears corn
4 cups shredded red and/or green cabbage
3 scallions, sliced
1/3 cup coarsely chopped cilantro
Place chicken, ¾ cup pineapple juice, 1 tablespoon olive oil, 2 tablespoons vinegar, 2 tablespoons soy sauce, 1 teaspoon Adobo and 2 teaspoons ginger in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 30 minutes to 1 hour.
Heat 1¾ cups pineapple juice, 2 tablespoons vinegar, 1 tablespoon soy sauce, 1 tablespoon ginger and honey in medium saucepan, over medium heat. Simmer until reduced (see Tip) to ½ cup, about 25 minutes. Reserve 3 tablespoons in small bowl to use as glaze for chicken. Place remaining mixture in large bowl for slaw. Whisk in 1½ tablespoons olive oil, 2 tablespoons vinegar and ¾ teaspoon Adobo.
TIP: Use your widest saucepan when reducing the glaze. More surface area will evaporate the liquid faster, saving time and energy.
Preheat grill to medium-high. Brush pineapple, peppers and corn with 1 tablespoon olive oil. Grill covered, until browned and tender-crisp, about 8 minutes, turning occasionally.
Remove chicken from marinade; discard marinade. Place chicken on oiled grill grates. Cook, covered, for 8 minutes, flipping once, until browned and cooked through (internal temperature reaches 170°F on quick-read thermometer).
Coarsely chop pineapple and peppers; cut corn kernels off cobs. Add to large bowl with cabbage, scallions and cilantro; toss to combine. Brush chicken with reserved glaze and serve with slaw.
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