Quick Caribbean Cookout

Quick Caribbean Cookout

Quick Caribbean Cookout

Tonight, grill your way to good health – Caribbean style!
Toss boneless, skinless chicken breasts in a pineapple marinade,
thread onto skewers and grill. Add them to a plate of Puerto
Rican-style Pink Beans and Rice, featuring GOYA® Low Sodium
Pink Beans, for a hearty entrée. For dessert: grilled fresh fruit
skewers and a glass of non-fat milk.

Tropical Chicken

Skewers

4 boneless, skinless chicken breast halves
(about 2 lbs.) cut into ¾" cubes
½ cup GOYA Mojo Criollo
½ cup GOYA Pineapple Juice
1 can (20 oz.) GOYA Pineapple Chunks,
drained and rinsed
½ yellow onion, cut into 1" pieces (about ¾ cup)
¾ green bell pepper, cut into 1" pieces (about ¾ cup)
1 In large container with lid, or in large zip-top bag, mix together chicken,
Mojo and pineapple juice until coated; transfer to refrigerator. Marinate chicken
at least 2 hours, or up to 24 hours.
2 Strain chicken, discarding marinade. On 8 metal or pre-soaked wooden skewers,
alternately thread pineapple, chicken, onions and peppers so that each skewer
contains 3 chicken pieces.
3 Prepare grill to medium-high heat or heat grill pan over medium-high heat. Add
chicken skewers to hot, greased grill grates. Cook, flipping skewers, until chicken
is dark golden brown and cooked through and vegetables are tender, about
15 minutes. Transfer to serving platter; serve warm.

Pink Beans and Rice

3 cups water, divided
1 cup dry CANILLA Extra Long Grain Rice
2 tsp. GOYA Extra Virgin Olive Oil, divided
2 tbsp. GOYA Sofrito
1 packet Sazón GOYA Natural and Complete
1/8 tsp. GOYA Oregano Leaf
1 can (15.5 oz.) GOYA Low Sodium Pink Beans, drained and rinsed
½ cup GOYA Low Sodium Tomato Sauce
¼ tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper

1 Bring 2 cups water to boil in small saucepan over
medium-high heat. Add rice and 1 tsp. olive oil; return
water to boil. Reduce heat to low. Simmer, covered, until
rice is tender and water is absorbed, about 25 minutes.
2 Meanwhile, heat 1 tsp. oil in 4-qt. saucepan over mediumhigh
heat. Add sofrito, Sazón Natural and Complete and
oregano. Cook, stirring, until well combined, about 1 minute.
Add 1 cup water, beans and tomato sauce. Bring water
to a boil; reduce heat to medium low. Simmer, stirring
occasionally, until flavors come together and bean mixture
is thick, about 15 minutes. Season beans with Adobo Light.

3 Divide rice evenly among serving plates. Serve seasoned beans on top or alongside rice.

Caribbean Fruit

Skewers

½ cup water
1 tbsp. finely grated, packed GOYA Brown
Sugar Cane (Piloncillo)
1/8 tsp. GOYA Cinnamon
1 can (20 oz.) GOYA Pineapple Chunks,
drained, rinsed and patted dry
12 strawberries, rinsed and hulled (about 1½ cups)
6 kiwis, peeled and cut into ½" thick rounds (about 2 cups)
1 mango, peeled and cut into ¾" squares (about 1 cup)
1 In small saucepan over medium-high heat, bring water, sugar cane and cinnamon to boil.
Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes.
Remove from heat; let cool to room temperature. (Note: This sauce can be stored in the
refrigerator, covered, for up to 1 week.)
2 Alternately thread pineapples, strawberries, kiwis and mangos on 12 metal or pre-soaked
wooden skewers.
3 Heat grill to medium-high heat. Brush fruit skewers all over with cinnamon sauce. Place
skewers on clean, greased grill grates. Cook, brushing with sauce and flipping occasionally,
until fruit is charred and tender, about 5 minutes. Serve warm or at room temperature.