Grilled Mojo Chicken with Charred Pineapple Salsa
Prep this grilled chicken sensation in only 15 minutes and discover the mouthwatering power of GOYA® Mojo Criollo with a pineapple twist.
Prep time: 15 min.
Total time: 35 min.
1 pkg. (1.5 lbs.) Perdue® Perfect Portions® Boneless, Skinless Chicken Breasts
1 bottle (24.5 oz.) GOYA® Mojo Criollo
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 can (20 oz.) pineapple rings in heavy syrup, drained
1 medium tomato, seeded and finely chopped (about ½ cup)
¼ red onion, finely chopped (about 1/3 cup)
½ jalapeño pepper, seeded and finely chopped (optional)
3 tbsp. finely chopped fresh cilantro
1 tbsp. GOYA® Extra Virgin Olive Oil
½ lime, juiced (about 1 tbsp.)
¼ tsp. salt
|1.||Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.|
|2.||Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Grill pineapple rings, flipping once, until charred, about 4 minutes. Transfer chicken to platter; tent with foil to keep warm. Transfer pineapple to cutting board.|
|3.||Finely chop pineapple; transfer to medium bowl; stir in tomato, onion, jalapeño, cilantro, olive oil, lime juice and salt until well combined.|
|4.||Top chicken with charred pineapple salsa. Serve.|