Yield: 24 servings.
6 cups Dole® Crushed Pineapple, drained
6 Dole Mangoes, peeled and coarsely chopped
1/2 cup fresh cilantro leaves, finely chopped
2 Tbsp. lime peel
1 Tbsp. serrano chiles, seeded and finely chopped
3 cups Dole Crushed Pineapple, drained
1 cup yellow onion, finely chopped
1 Tbsp. dried thyme leaves
1 Tbsp. garlic salt
2 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground black pepper
1 tsp. cayenne pepper
24 chicken breasts, boneless, skinless
For Salsa: Combine 6 cups crushed pineapple, mango, cilantro, lime peel and serrano chiles for salsa.
For Chicken: Combine 3 cups crushed pineapple, onion, thyme, garlic salt, allspice, cinnamon, black pepper and cayenne. Rub mixture on chicken. Grill until chicken is no longer pink in center, turning halfway through cooking. Serve with pineapple mango salsa.
Photo Credit: Dole