Ingredients Weight Measure
Iceberg lettuce 24 cups
Chicken breasts, boneless, skinless 16 ea.
TABASCO® brand Original Red Sauce 1-1/2 cups
Jerk spice 2 Tbsp.
Cumin, ground 1 Tbsp.
Olive oil 3/4 cup
Lemon juice, fresh squeezed 1/2 cup


Ingredients Weight Measure
Tomatoes, ripe, seeded and small diced 2-1/2 cups
Mango, peeled and small diced 1 cup
Papaya, peeled and small diced 1 cup
Bermuda onion, diced 1/2 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Cilantro, chopped, fresh 2 Tbsp.
Lime juice, fresh squeezed 2 Tbsp.
Garlic, minced 2 Tbsp.
Jalapeño, finely diced 2 tsp.
Sea salt 1 tsp.
TABASCO® brand Original Red Sauce 1/2 cup
Pineapple, fresh, cleaned, cored, cut into 1/2" slices 16 slices
Brown sugar 1/3 cup


  1. Cut lettuce and refrigerate. Marinate the chicken breast in 1-1/2 cups TABASCO® Sauce, jerk spice, cumin, olive oil and lemon juice for 1 hour in a refrigerator.
  2. For Salsa, combine tomatoes, mangoes, papayas, Bermuda onions, 3 Tbsp. TABASCO® Sauce, cilantro, lime juice, garlic, jalapeño and sea salt. Refrigerate.
  3. Mix 1/2 cup TABASCO® Sauce with brown sugar and brush pineapple slices with mixture. Grill 2 minutes on each side, cut slices in half and keep warm.
  4. Divide the lettuce onto 16 dinner plates. Grill the chicken breasts for about 7 to 10 minutes until well done. Slice (fanned out) the chicken breasts and place 1 breast on lettuce on each plate.
  5. Place about 1/4 cup of Salsa on the grilled chicken. Top with a dollop of sour cream and then a few drops of TABASCO® Green Jalapeño Pepper Sauce.
  6. Add the grilled pineapple slices (2 halves, one on each side of the chicken). Add additional fanned slice of papaya for garnish.

Yield: 16 servings