Grilled Mojo Chicken with Charred Pineapple Salsa

In this recipe, tender boneless, skinless chicken breasts are marinated with zesty GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="8102">Mojo Criollo Marinade</a>, seasoned with GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-id="8345">Adobo All-Purpose Seasoning with Pepper</a> 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® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="8196">Extra Virgin Olive Oil</a> and tangy lime juice. Prep this grilled chicken sensation in only 15 minutes and discover the mouthwatering power of GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="8102">Mojo Criollo Marinade</a> with a pineapple twist.

Total Time

35m

Prep Time:15m

Yields:5 Servings

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Ingredients

1 pkg.
(1.5 lbs.)

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts

1 bottle
(24.5 oz.)

GOYA® Mojo Criollo Marinade

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

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

1 tbsp.

GOYA® Extra Virgin Olive Oil

lime, juiced (about 1 tbsp.)

¼ tsp.

salt

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Directions

Kitchen View

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.