Grilled Mojo Chicken with Charred Pineapple Salsa

Grilled Mojo Chicken with Charred Pineapple Salsa

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La Cocina Goya

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.

  • Ingredients
  • Directions


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1 pkg. (1.5 lbs.)

Perdue® Perfect Portions® Boneless, Skinless Chicken Breasts

1 bottle (24.5 oz.)

GOYA® Mojo Criollo

1 can (20 oz.)

pineapple rings in heavy syrup, drained


medium tomato, seeded and finely chopped (about ½ cup)


red onion, finely chopped (about 1/3 cup)


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

3 tbsp.

finely chopped fresh cilantro


lime, juiced (about 1 tbsp.)

¼ tsp.



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Step 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.

Step 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.

Step 3

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

Step 4

Top chicken with charred pineapple salsa. Serve. 

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