|1||pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) or PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.|
|1||20 oz. bottle mojo criollo citrus marinade|
|1 1/4||tsp. GOYA® 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|
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.
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.
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.
Top Grilled Mojo Chicken with Pineapple Salsa and serve.