Grilled Mojo Chicken with Charred Pineapple Salsa

By carvalhohm2

Ingredients

• 1 pkg. (1.5 lbs.) 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 1/2 cup)
• 1/4 red onion, finely chopped (about 1/3 cup)
• 1/2 jalapeño pepper, seeded and finely chopped (optional)
• 3 tbsp. finely chopped fresh cilantro
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 lime, juiced (about 1 tbsp.)
• 1/4 tsp. salt

Details

Servings 5
Adapted from perdueandgoya.com

Preparation

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.

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

Finely chop pineapple; transfer to medium bowl; stir in until well combined.

Top chicken with charred pineapple salsa. Serve.