Marinade:
1 cup Newman's Own® Orange Mango Tango Juice
4 garlic cloves
zest from 1 orange
1/2 cup cilantro
salt and pepper, to taste
Grilled Pineapple Salsa:
1 pineapple – remove rind, top and bottom cut off, and cored
2 jalapeño peppers - cut in half, seeds reserved
1/2 cup sweet onion – chopped
1/2 cup red bell pepper – chopped
1/4 cup cilantro – chopped
2 Tbsp lime juice
2 Tbsp Newman's Own® Orange Mango Tango Juice
Garlic powder, salt, and pepper to taste
4 boneless skinless chicken breasts
1 ripe avocado, cut into slices
Newman's Own® Olive Oil & Vinegar Dressing
- Marinate the chicken: Put all marinade ingredients, except salt and pepper, into a food processor or blender. Blend until smooth. Add salt and pepper to taste.
- Put chicken breasts in a Ziploc bag and pour marinade in. Making sure the bag is tightly sealed, gently turn bag over several times to make sure all chicken is covered with the marinade. Put the chicken in the refrigerator and let marinate all day or overnight.
- Brush grill with oil and preheat to medium-hot. Core the pineapple and cut into 1/2” rounds. Sprinkle lightly with salt, pepper and garlic powder on one side. Cut jalapeños in half; remove seeds and set them aside. Oil the grill before putting the pineapple on. Grill pineapple slices 2-3 minutes per side. When you turn the pineapple over, put the jalapeño halves on the grill. Both pineapple and jalapeños should be lightly charred. Once pineapple and jalapeños have cooled, prepare the salsa. Chop the pineapple into small pieces. Mince jalapeños.
- In a bowl, combine the following ingredients (all chopped): pineapple, jalapeños, onion, red bell pepper and cilantro. Mix well. Then add lime juice and Orange Mango Tango Juice. Mix well. Remove chicken breasts from the marinade. Salt and pepper each side. Check the grill and make sure it is still medium-hot, cleaning off any pineapple remnants. Oil the grill if it needs a little more. Put chicken on the grill until it is cooked through - about 4-5 minutes per side. Serve chicken with pineapple salsa on top, garnished with a couple of avocado slices.
