Green Mountain Gringo Salsa Caribbean Chicken

This recipe was in a recent Cooking Light magazine. Kali thought it was a little spicy, Jonathan thought it was pretty interesting and David said it might just be one of his favorite chicken dishes! Give it a try and tell us what you think! -Claire

1 10 oz. jar medium Green Mountain Gringo Salsa
1 cup fresh pineapple, medium dice (reserve 1/4 cup)
1 cup scallions, angle cut (reserve 1/2 cup) -(I used a little less than this knowing that my kids are not huge fans of scallions)
1/2 tsp. fresh lemon juice (I used the juice from 1/2 of a medium sized lemon)
1/2 tsp. fresh lime juice (I used the juice from 1/2 of a lime)
1/2 tsp. Kosher Salt (I used sea salt)
1/4 tsp. Texas Pete Original Hot Sauce (or more!)
4 6 oz. boneless skinless chicken breasts (I used the thinly sliced chicken breasts)
2 Tbsp. Dry Caribbean Jerk Seasoning

Preparation time: 30 minutes Total time: 1 hour

In a medium bowl, mix the first 7 ingredients - reserving 1/4 cup pineapple and 1/2 cup scallions.

Dust chicken breasts with Caribbean seasoning and salt, if desired. Place chicken in an oven -safe pan or baking dish. Spoon salsa mixture over chicken; cover pan with foil or an oven-safe lid. Bake at 375 degrees for 30-40 minutes or until chicken is no longer pink in the center. Garnish with reserved pineapple and scallions.