Caribbean Grilled Chicken Breast with Pineapple Salsa recipe

6 servings

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® Ground Black Pepper

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.

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.

Rub or brush red onion slices with olive oil; season with salt and pepper.

Grill over medium heat 3-4 minutes per side.

In a medium bowl, combine salsa ingredients.

Serve chicken atop grilled red onion slices; top with salsa.