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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.