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Grilled Jerk Chicken with Pineapple-Mango Salsa

Grilled Jerk Chicken with Pineapple-Mango Salsa

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, 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, 5 oz. each

Combine 6 cups crushed pineapple, mango, cilantro, lime peel and serrano chiles for salsa. 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 salsa.

Photo Credit: Dole