Caribbean Salsa Chicken

By nancystrini

Very islandy flavor and easy to make

Ingredients

• 16 oz. red salsa of your choice
• 1 cup fresh pineapple, medium dice (reserve 1/4 cup)
• 1 cup scallions, cut on angle (reserve 1/4 cup)
• 1/2 t fresh lemon juice
• 1/2 t fresh lime juice
• 1/2 t Kosher salt
• 1/4 t Texas Pete or Frank's or similar hot sauce
• 4 6 oz. boneless skinless chicken breasts (NOTE: I used bone in, skin on thighs and they were great)
• 2 T dry caribbean jerk seasoning

Preparation

Step 1

In medium bowl, mix the first 7 ingredients, reserving 1/4 cup of pineapple and scallions.

Dust chicken with jerk seasoning and salt, if desired. Place chicken in an oven-safe pan or baking dish. Spoon salsa mixture over chicken, cover pan with foil or lid.

Bake at 375 for 30-40 minutes (may take longer for thighs with bone in).

Garnish with reserved pineapple and scallions.