Description
This Grilled Mango Pineapple Chicken is a vibrant and flavorful dish perfect for summer grilling. Tender, thin-sliced chicken breasts are marinated in a zesty blend of mango-pineapple salsa, lime juice, and olive oil, then grilled alongside sweet bell peppers. Topped with fresh fruit and salsa, this recipe offers a tropical twist that’s both refreshing and satisfying.
Ingredients
Chicken
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces Island Salsa, or your favorite mango-pineapple salsa
- ⅓ cup lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper, or to taste
Bell Peppers
- 1 large yellow bell pepper, sliced into ½-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Garnishes
- 4 ounces Island Salsa, or as desired
- ½ cup diced mango (thawed and drained if frozen)
- ⅓ cup pineapple tidbits (thawed and drained if frozen)
- 2 to 4 tablespoons fresh cilantro, optional for garnishing
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine the thin-sliced chicken breasts, 8 ounces of Island Salsa, lime juice, olive oil, and black pepper. Seal the bag and gently massage it to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes, or for more flavor, marinate overnight.
- Preheat and Prepare Grill: Lightly oil the grill grates to prevent sticking, then preheat your grill to medium-high heat, preparing it for cooking both the chicken and peppers simultaneously.
- Prepare Bell Peppers: Place the sliced yellow bell peppers in a grill basket. Drizzle them evenly with 2 tablespoons olive oil, sprinkle with kosher salt and black pepper, and toss with grilling tongs to coat thoroughly.
- Grill Chicken and Peppers: Place the marinated chicken on one side of the grill and position the grill basket with bell peppers on the other side. Discard the leftover marinade bag. Grill the chicken with the lid closed for 4 to 5 minutes on the first side. Flip the chicken and cook for another 4 to 5 minutes, or until fully cooked and no longer pink inside. Stir the peppers intermittently while grilling, cooking them to your preferred tenderness; they may finish cooking slightly before the chicken.
- Serve: Transfer the cooked chicken to a large serving platter. Top each breast with additional salsa to taste. Evenly distribute the diced mango and pineapple tidbits over the chicken. Optionally, sprinkle fresh cilantro on top for a vibrant, fresh finish. Serve immediately.
Notes
- Storage: This dish is best enjoyed fresh off the grill. However, any leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days or frozen for up to 4 months.
- Marinating overnight enhances flavor and tenderness.
- Ensure bell peppers are evenly coated to get a nice char and flavor on the grill.
- If fresh mango or pineapple are unavailable, use thawed frozen fruit drained well to avoid excess moisture.
