Grilled Mojo Chicken with Charred Pineapple Salsa

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In this recipe, tender boneless, skinless chicken breasts are marinated with zesty GOYA® Mojo Criollo Marinade, 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 Marinade with a pineapple twist.

Total Time

35m

Prep Time:15m

Yields:5 Servings

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Ingredients

1 pkg.
(1.5 lbs.)

<p><span>PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts</span></p>

1 can
(20 oz.)

<p><span> pineapple rings in heavy syrup, drained</span></p>

1

<p><span>medium tomato, seeded and finely chopped (about ½ cup)</span></p>

¼

<p><span>red onion, finely chopped (about 1/3 cup)</span></p>

½

GOYA® Green Pickled Jalapeño Peppers, seeded and finely chopped (optional)

3 tbsp.

<p><span>finely chopped fresh cilantro</span></p>

½

<p><span>lime, juiced (about 1 tbsp.)</span></p>

¼ tsp.

<p><span>salt</span></p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>Finely chop pineapple; transfer to medium bowl; stir in tomato, onion, jalapeño, cilantro, olive oil, lime juice and salt until well combined.</p>

Step 4

<p>Top chicken with charred pineapple salsa. Serve.</p>

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1 Reviews
7 years ago

Maribel Perez

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