Grilled Mojo Chicken with Pineapple Salsa

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Serves 6 | Prep/Cook Time: 2 Hrs 33 Min
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Calories
227
Protein
29g
Sodium
929mg
Sat.Fat
.5g
Sugar
10g
INGREDIENTS
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
1/4 tsp. salt
INSTRUCTIONS
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STEP 3: 
Combine
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.
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STEP 2: 
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.
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STEP 1: 
Marinate
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.
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STEP 4: 
Serve
Top Grilled Mojo Chicken with Pineapple Salsa and serve.
Perdue