Pineapple Salsa for chicken or porkchops
I use chicken, but it tastes good over pork chops. 3/4 C Caribbean Jerk Marinade W/Papaya Juice (found near BBQ sauces) 4 boneless chicken breasts (1/2 in thick) 1 (20 oz) can pineapple chunks, drained and cut into smaller pieces (I drain it REAL good. Squeezing a handful at a time before putting into a bowl. Also cut the pieces smaller) 1/3 C finely chopped red onion 1/2 small red bell pepper, finely chopped 2 T chopped fresh cilantro In large resealable plastic bag, pour 1/4 C Caribbean Jerk over the porkchops/chicken. Close bag and marinate in refrigerator 30 minutes. Meanwhile, in medium bowl, combine 1/4 C Marinade with remaining ingredients. Then place in refrigerater until ready to use. It tastes better if it sits an hour (while you're cooking the rest of dinner). Remove meat from bag and discard the marinade. Cook meat (grill, fry) brushing the remaining 1/4 C marinade on. Serve with pineapple salsa. I think it's funny when people ask how this is made because people who don't cook usually don't know what Caribbean Jerk is ...so it gets a laugh.  |
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| Mmmmm that sounds delicious! |
| Your recipes always sound so good. I wish I wasn't so lazy. |
| I love jerk.......that sounds great! I'll leave out the cilantro though.
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