Grilled Jerk Chicken with Pineapple-Mango Salsa

RH Staff

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