Caribbean Grilled Chicken Breast with Pineapple Salsa Recipe

Caribbean Grilled Chicken Breast with Pineapple Salsa Recipe

  • 1 package McCormick® Grill Mates® Spicy Caribbean Marinade
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 pounds boneless, skinless chicken breasts
  • 2 red onions, cut into 3/4-inch thick slices (do not separate into rings)
  • 2 tablespoons olive oil
  • kosher salt and McCormick® Ground Black Pepper
  • Salsa:
  • 1 cup chopped fresh pineapple
  • 1/2 red bell pepper, chopped (about 1/2 cup)
  • 1/4 cup chopped red onion
  • 1/4 cup pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon McCormick® Crushed Red Pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  1. Combine marinade mix with water, oil and vinegar in glass dish or large self-closing plastic bag. Add chicken, turning to coat all sides. Marinate in refrigerator 30 minutes, or longer for extra flavor.
  2. Preheat grill or grill pan to medium. Cook chicken 4-5 minutes per side or until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.
  3. Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side.
  4. In a medium bowl, combine salsa ingredients. Serve chicken atop grilled red onion slices; top with salsa.
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