Caribbean Grilled Chicken Breast with Pineapple Salsa

Ingredients

• 0.5 teaspoon bell pepper red crushed mccormick®
• 2 tablespoons cilantro leaves fresh chopped
• 0.1 teaspoon ground pepper black mccormick®
• 0.1 teaspoon kosher salt 
• 6 servings kosher salt and ground pepper black mccormick®
• 2 tablespoons juice of lime 
• 2 tablespoons olive oil 
• 1 cup pineapple fresh chopped
• 0.3 cup pineapple juice 
• 0.3 cup onion red chopped
• 2  onions red cut into 3/ slices do not separate into rings
• 1 tablespoon red wine vinegar 
• 2 pounds chicken breasts boneless skinless
• 1 package spicy caribbean marinade mccormick® grill mates®
• 0.3 cup water 

Equipment

• bowl
• grill
• ziploc bags
• grill pan

Directions

1. Combine marinade mix with water, oil and vinegar in glass dish or large self-closing plastic bag.
2. Add chicken, turning to coat all sides. Marinate in refrigerator 30 minutes, or longer for extra flavor.
3. 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.
4. Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side.
5. In a medium bowl, combine salsa ingredients.
6. Serve chicken atop grilled red onion slices; top with salsa.