Grilled Mango Pineapple Chicken

This Grilled Mango Pineapple Chicken brings a burst of sunshine to your plate with juicy marinated chicken and colorful grilled peppers. Every bite tastes like a summer vacation with the sweet and tangy flavors of fresh mango and pineapple salsa infusing the meat. This is my go-to quick dinner when I want something easy but totally memorable for my family.

My family loves this recipe so much it disappears as soon as it hits the table. It is the dish that always gets recipe requests at summer cookouts.

Ingredients

• Thin-sliced boneless skinless chicken breasts: give you tender juicy results Choose ones with a pink fresh look and no odor
• Mango pineapple salsa: brightens the whole dish with fruity sweetness Use a good-quality store-bought or homemade salsa for best flavor
• Lime juice: adds zippy acidity and helps tenderize the chicken Always choose limes that feel heavy for their size
• Olive oil: keeps the chicken moist and coats the grill veggies Look for extra virgin olive oil with a peppery scent
• Freshly ground black pepper: adds gentle heat and depth Use coarse pepper for maximum flavor
• Yellow bell pepper: contributes crunch and beautiful color Pick firm glossy peppers with no soft spots
• Kosher salt: brings out the natural sweetness of the fruit and pepper A pure salt makes a difference
• Diced mango and pineapple: add a burst of fruity topping Thawed and well-drained frozen fruit works great when fresh is not available
• Fresh cilantro: provides a fragrant herby garnish Choose leaves that look perky and vibrant green

Step-by-Step Instructions

Marinate the Chicken:

Place the chicken breasts in a large ziptop bag with salsa lime juice olive oil and black pepper Smoosh everything together so the chicken gets evenly coated Stash it in the fridge for at least thirty minutes or up to overnight for deep flavor

Prepare the Grill and Peppers:

Oil your grill grates and preheat them to medium high Slice your yellow bell pepper into strips then toss them in olive oil kosher salt and black pepper Spread them in a grill basket for easy handling

Grill the Chicken and Peppers:

Set the chicken on one side of the grill and the basket of peppers on the other Discard the marinade bag Cook the chicken for four to five minutes per side with the lid down until done turning once Stir the peppers now and then so they char evenly and cook through They might be done a minute or two before the chicken

Garnish and Serve:

Transfer the cooked chicken onto a large platter Spoon more mango pineapple salsa over the top Scatter the diced mango and pineapple and finish with fresh cilantro if you like Serve immediately while everything is hot and juicy

Pin

I love the way the lime juice makes the chicken super tender plus it reminds me of my childhood summers when my grandma would always squeeze fresh lime over grilled meats My kids ask for extra salsa every single time

Storage Tips

Leftover chicken can be stored in an airtight container in the fridge for up to five days It freezes well too Just wrap tightly and store for up to four months For best results reheat gently so the chicken stays moist Sliced leftovers make great salad toppers or sandwich fillers

Ingredient Substitutions

Swap mango pineapple salsa for peach or regular tomato salsa if tropical fruit is not available Try chicken thighs for a juicier result though you may need to adjust the cooking time Red orange or green bell peppers work well in place of yellow Use parsley for garnish if you dislike cilantro

Serving Suggestions

Pair this dish with a side of coconut rice or a simple green salad to make a full meal Add some warm tortillas for a build your own taco night or serve with grilled corn on the cob to amp up the summer vibe The sweet and savory notes go well with just about any classic barbecue side

Cultural and Historical Context

Combining fruit with grilled meats is a time honored tradition in many tropical and Latin cuisines The marriage of mango pineapple and lime with chicken reflects flavors you would find from the Caribbean to southern California This recipe puts an accessible American spin on those sunny combinations

Recipe FAQs

→ How long should the chicken be marinated?

Marinate the chicken for at least 30 minutes, but for deeper flavor, you can marinate overnight in the refrigerator.

→ Can I use a grill pan instead of an outdoor grill?

Yes, an indoor grill pan works well. Preheat and cook the chicken and peppers as directed, adjusting cook time if needed.

→ What type of salsa works best?

Mango-pineapple salsa is recommended for a tropical flavor, but your favorite fruit-based salsa will also complement the dish.

→ Are fresh or frozen mango and pineapple better?

Both work well. If using frozen fruit, thaw and drain before adding as a garnish to avoid extra liquid.

→ How can leftovers be stored?

Store extra chicken airtight in the refrigerator for up to 5 days, or freeze for up to 4 months for best results.

→ Can I prepare this ahead of time?

You can marinate the chicken overnight and prep the salsa and peppers ahead, then grill right before serving.