Caribbean Salsa Chicken

By Addie

Look for Jamaican jerk seasoning in your supermarket's spice aisle. If it's not available, you can make your own: Combine 1 teaspoon paprika,1/2 teaspoon dried thyme,1/2 teaspoon sugar,1/2 teaspoon salt,1/4 teaspoon crushed red pepper flakes,and 1/8 teaspoon ground allspice.

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
• 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.