Caribbean Grilled Chicken Breast with Pineapple Salsa Recipe

Ingredients <br>- 1 package McCormick® Grill Mates® Spicy Caribbean Marinade <br>- 1/4 cup water <br>- 2 tablespoons olive oil <br>- 1 tablespoon red wine vinegar <br>- 2 pounds boneless, skinless chicken breasts <br>- 2 red onions, cut into 3/4-inch thick slices (do not separate into rings) <br>- 2 tablespoons olive oil <br>- kosher salt and McCormick® Ground Black Pepper <br>- Salsa: <br>- 1 cup chopped fresh pineapple <br>- 1/2 red bell pepper, chopped (about 1/2 cup) <br>- 1/4 cup chopped red onion <br>- 1/4 cup pineapple juice <br>- 2 tablespoons lime juice <br>- 2 tablespoons chopped fresh cilantro <br>- 1/2 teaspoon McCormick® Crushed Red Pepper <br>- 1/8 teaspoon kosher salt <br>- 1/8 teaspoon McCormick® Black Pepper, Ground <br><p></p>Directions <br>step 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. <br>step 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. <br>step 3: Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side. <br>step 4: In a medium bowl, combine salsa ingredients. Serve chicken atop grilled red onion slices; top with salsa. <br>

Ingredients
- 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

Directions
step 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.
step 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.
step 3: Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side.
step 4: In a medium bowl, combine salsa ingredients. Serve chicken atop grilled red onion slices; top with salsa.

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