½ cup chopped red onion
½ can black beans, drained
1 small mango, peeled and diced
1 small can pineapple tidbits, drained
½ T of McCormick's Caribbean Jerk seasoning
½ jalapeno pepper, seeded, and finely chopped
2 T dried cilantro
¼ cup orange juice
¼ cup olive oil
2 T olive or vegetable oil
½ to 1 tsp of McCormick's Caribbean Jerk seasoning
Salt & Pepper to taste
2 boneless chicken breasts
Mix first 9 ingredients, set aside. This mixture may be made up ahead of time at home, and refrigerated for up to 3 days. I usually freeze the rest of my beans to use in soup, etc.
Combine 1/4 cup of oil and seasoning, brush oil on both side of meat, place meat on prepared grill and cook over med-high heat, brushing with oil during cooking. Cook about 15 minutes until no longer pink. Serve with salsa, and a rice dish or fesh salad.
*Recipe may be doubled to feed 4.