Step 1

Preheat oven at 350F

Step 2

Add in the food processor the orange juice, lime juice, garlic,  cilantro, lime zest, cumin, oregano, salt, and back ground pepper

Step 3

Process for 10 seconds. You don’t want the sauce to become too creamy

Step 4

Add the olive oil and process for 5 seconds, just to combine ever so slightly

Step 5

Add the chicken and chopped onion in a large bowl.

Step 6

Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours

Step 7

Set aside the remaining half of the mojo sauce for later use

Step 8

After chicken has marinated add chicken and onions on baking tray, together with the sauce it marinated in.

Step 9

Bake at 350F for 35-40 minutes

Step 10

Meanwhile, chop up the pineapple, avocado and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!

Step 11

Drizzle pineapple-avocado salsa over baked chicken, add steamed rice and beans to the side and enjoy!