Grilled Mojo Chicken with Pineapple Salsa
In The Fresh Meat Case
Grilled Mojo Chicken with Pineapple Salsa
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 2hr 15min
Serves 5
- 360
Calories - 32g
Protein - 327mg
Sodium - 2g
Sat. Fat - 12g
Sugar 
Ingredients
1 24.5 ounce bottle Mojo Criollo
Adobo All-Purpose Seasoning with Pepper, to taste
1 20 ounce can pineapple rings in heavy syrup, drained
1 medium tomato, seeded and finely chopped (about 1/2 cup)
1/4 red onion, finely chopped (about 1/4 cup)
1/2 jalapeno pepper, seeded and finely chopped (optional)
3 tablespoons finely chopped fresh cilantro
1 tablespoon Extra Virgin Olive Oil
1/2 lime, juiced (about 1 tablespoon)
1/4 teaspoon salt
Step 1
Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat 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 a 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, jalapeno, cilantro, olive oil, lime juice and salt until well combined.
Step 4
Top chicken with charred pineapple salsa. Serve.
45 MIN
