Grilled Mojo Chicken with Charred Pineapple Salsa | GOYA

Grilled Mojo Chicken with Charred Pineapple Salsa

Serves: 5

Prep time: 15 min.

Total time: 35 min.

Ingredients

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

Directions

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.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.