Grilled Mojo Chicken with Charred Pineapple Salsa | GOYA

Main Dishes

Grilled Mojo Chicken with Charred Pineapple Salsa

In this recipe, tender boneless, skinless chicken breasts are marinated with zesty GOYA® Mojo Criollo, seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper and grilled to golden perfection. Add a tropical kick by pairing with a fresh pineapple salsa, made with an array of colorful ingredients: charred pineapple, juicy tomato, red onion, fiery jalapeño, fresh cilantro, smooth GOYA® Extra Virgin Olive Oil and tangy lime juice.

Prep this grilled chicken sensation in only 15 minutes and discover the mouthwatering power of GOYA® Mojo Criollo with a pineapple twist.

Serves: 5

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.

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