Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.
- Total time:
45 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , 4 ounce each |
96.0 oz. |
24 ea. |
|
canola oil |
|
0.25 cup |
|
Jamaican jerk seasoning |
|
0.25 cup |
|
Pace® Chunky Salsa- Medium |
36.0 oz. |
1 qt. |
|
lime juice |
|
0.333 cup |
|
Jamaican jerk seasoning |
|
1 tbsp. |
|
lime zest |
|
2 tsp. |
|
canola oil |
|
3 tbsp. |
|
seedless watermelon , diced |
11.0 oz. |
2 cup |
|
pineapple , diced |
12.0 oz. |
2 cup |
|
cilantro , chopped |
|
0.5 cup |
1. In a full-size hotel pan, toss chicken with oil to coat completely. Sprinkle seasoning rub over chicken. Toss to coat completely.
CCP: Refrigerate below 40°F. at least 2 hours before cooking.
2. In a bowl mix together salsa, lime juice, jerk seasoning and lime zest. Whisk in oil. Cover.
CCP: Refrigerate below 40°F. at least 2 hours before using.
3. In a large bowl, gently toss together watermelon, pineapple and cilantro; fold in jerk salsa and gently toss to mix completely.
CCP: Refrigerate below 40°F. at least 2 hours before serving.
4. Place chicken on grill and cook at least 10 minutes per side or until meat completely cooked through and dark golden color.
CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.
CCP: May be served hot at 140°F. or higher, or chilled to 40°F. or lower.
5. To Serve: Using thongs, place 1 chicken breast on plate. Using a #16 scoop, portion 1/4 cup watermelon salsa next to chicken. Serve immediately.
Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.
-
Total time:
45 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , 4 ounce each |
96.0 oz. |
24 ea. |
|
canola oil |
|
0.25 cup |
|
Jamaican jerk seasoning |
|
0.25 cup |
|
Pace® Chunky Salsa- Medium |
36.0 oz. |
1 qt. |
|
lime juice |
|
0.333 cup |
|
Jamaican jerk seasoning |
|
1 tbsp. |
|
lime zest |
|
2 tsp. |
|
canola oil |
|
3 tbsp. |
|
seedless watermelon , diced |
11.0 oz. |
2 cup |
|
pineapple , diced |
12.0 oz. |
2 cup |
|
cilantro , chopped |
|
0.5 cup |
1. In a full-size hotel pan, toss chicken with oil to coat completely. Sprinkle seasoning rub over chicken. Toss to coat completely.
CCP: Refrigerate below 40°F. at least 2 hours before cooking.
2. In a bowl mix together salsa, lime juice, jerk seasoning and lime zest. Whisk in oil. Cover.
CCP: Refrigerate below 40°F. at least 2 hours before using.
3. In a large bowl, gently toss together watermelon, pineapple and cilantro; fold in jerk salsa and gently toss to mix completely.
CCP: Refrigerate below 40°F. at least 2 hours before serving.
4. Place chicken on grill and cook at least 10 minutes per side or until meat completely cooked through and dark golden color.
CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.
CCP: May be served hot at 140°F. or higher, or chilled to 40°F. or lower.
5. To Serve: Using thongs, place 1 chicken breast on plate. Using a #16 scoop, portion 1/4 cup watermelon salsa next to chicken. Serve immediately.
