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Grilled Mango Pineapple Chicken Recipe

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4 from 1 review

This vibrant Grilled Mango Pineapple Chicken recipe features thin-sliced, marinated chicken breasts grilled to perfection alongside sweet and savory grilled bell peppers. Topped with fresh mango, pineapple tidbits, and a tropical mango-pineapple salsa, this dish is a perfect balance of tangy, sweet, and smoky flavors ideal for a quick and delicious summer meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
  • 8 ounces Island Salsa (or your favorite mango-pineapple salsa)
  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Grilled Vegetables

  • 1 large yellow bell pepper, sliced into 1/2-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Toppings

  • 4 ounces Island Salsa (or as desired)
  • 1/2 cup diced mango (thawed if frozen)
  • 1/3 cup pineapple tidbits (thawed if frozen)
  • 2 to 4 tablespoons fresh cilantro (optional, for garnish)

Instructions

  1. Marinate the Chicken: Add the chicken breasts, salsa, lime juice, olive oil, and black pepper into a large zip-top plastic bag. Seal the bag and gently massage it to evenly coat the chicken in the marinade. Refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Prepare the Grill and Vegetables: Lightly oil the grill grates and preheat your grill to medium-high heat. In a grill basket, place the sliced yellow bell peppers. Drizzle with olive oil, sprinkle with kosher salt and black pepper, then toss with tongs to coat evenly.
  3. Start Grilling: Place the marinated chicken on one side of the grill and the grill basket with peppers on the other side. Discard the marinade bag. Close the lid and grill the chicken for about 4 to 5 minutes on the first side until grill marks appear.
  4. Flip and Continue Cooking: Flip the chicken breasts and continue grilling for another 4 to 5 minutes with the lid closed or until the chicken is cooked through and reaches an internal temperature of 165°F.
  5. Stir the Peppers: While the chicken cooks, stir the peppers intermittently using tongs. Grill them until tender and lightly charred, about 8 to 10 minutes total, noting they may finish slightly before the chicken.
  6. Assemble and Serve: Transfer the grilled chicken to a large serving platter. Top each breast with additional mango-pineapple salsa, then evenly distribute diced mango and pineapple tidbits over the top. Garnish with fresh cilantro if desired and serve immediately for a refreshing tropical meal.

Notes

  • For best flavor, marinate the chicken overnight to allow the salsa and lime juice to tenderize and infuse the meat.
  • Use fresh mango and pineapple when in season for optimal sweetness, or thaw frozen fruit thoroughly to avoid excess moisture.
  • If you don’t have a grill basket, wrap sliced peppers in aluminum foil with holes poked for ventilation before grilling.
  • Grill chicken and vegetables with the lid closed to maintain even heat and reduce flare-ups.
  • Adjust seasoning according to taste, especially salt and pepper on vegetables and chicken.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or grill.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American with Tropical Influences
  • Diet: Halal

Find it online: https://dishiary.com/grilled-mango-pineapple-chicken-recipe/