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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.
Ingredients
1 pkg. (1.5 lbs.)
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
1 bottle (24.5 oz.)
GOYA® Mojo Criollo Marinade
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
GOYA® Jalapeño Peppers, seeded and finely chopped (optional)
3 tbsp.
finely chopped fresh cilantro
½
lime, juiced (about 1 tbsp.)
¼ tsp.
salt
Directions
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.
New from Goya
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