Grilled Mojo Chicken with Charred Pineapple Salsa

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  • 5

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

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.

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