Caribbean Grilled Chicken Breast with Pineapple Salsa

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

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.