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

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

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

Add the chicken and chopped onion in a large bowl.

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

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

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

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!

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