Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Hy-Vee boneless skinless chicken breasts | ||
| 1 (12.25 oz) bottle Hy-Vee Hickory House Caribbean Kick Caribbean Jerk marinade, divided | ||
| ½ pineapple, peeled, cored and diced | ||
| 1 mango, peeled, pitted and diced | ||
| 1 red onion, diced | ||
| 2 large tomatoes, diced | ||
| 1 jalapeno pepper, seeded and diced | ||
| 1 red Fresno pepper, seeded and diced | ||
| 1 bunch(es) cilantro, chopped | ||
| 1 tbsp. minced garlic | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| Juice from 1 lime |
Directions
- In a large resealable plastic bag, toss chicken with 1/2 the bottle of marinade. Seal bag and marinate in refrigerator for 30 minutes to 1 hour.
- Preheat a charcoal or gas grill to medium-high heat for direct cooking.
- Meanwhile, for salsa, in a large bowl combine pineapple, mango, red onion, tomatoes, peppers, cilantro, garlic, salt, pepper and lime juice; set aside.
- Remove chicken from marinade, discarding marinade. Grill chicken for 8 to 10 minutes per side or until internal temperature reaches 165 degrees, brushing chicken often with remaining marinade.
- Serve chicken topped with prepared salsa.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 85mg
- Sodium: 670mg
- Total Carbohydrates: 26g
- Protein: 27g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 80%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee chefs, Hy-Vee weekly ad from the week of June 10, 2015.