Grilled Mango Pineapple Chicken (Print-Friendly Version)
Juicy chicken paired with mango, pineapple, and colorful grilled peppers for a quick tropical meal.
# What You’ll Need to Make This:
→ Chicken Marinade
01 -
680 grams thin-sliced boneless skinless chicken breasts
02 -
227 grams mango-pineapple salsa
03 -
80 milliliters freshly squeezed lime juice
04 -
60 milliliters olive oil
05 -
0.5 teaspoon freshly ground black pepper
→ Grilled Bell Peppers
06 -
1 large yellow bell pepper, sliced into 1.25-centimeter wide strips
07 -
30 milliliters olive oil
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon freshly ground black pepper
→ Garnishes
10 -
113 grams mango-pineapple salsa
11 -
120 milliliters diced mango, thawed and drained if frozen
12 -
53 milliliters pineapple tidbits, thawed and drained if frozen
13 -
2 to 4 tablespoons fresh cilantro, chopped (optional)
# How to Prepare:
01 -
Combine chicken breasts, 227 grams salsa, lime juice, olive oil, and 0.5 teaspoon black pepper in a large zip-top bag. Seal and massage to evenly coat. Refrigerate for at least 30 minutes or overnight.
02 -
Lightly oil grill grates and preheat grill to medium-high. In a grill basket, toss bell pepper strips with 30 milliliters olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper until evenly coated.
03 -
Remove chicken from marinade, discarding bag. Place chicken on one side of grill and grill basket with peppers on the other. Close lid and grill chicken for 4 to 5 minutes per side until cooked through. Stir peppers occasionally; they may finish earlier.
04 -
Transfer grilled chicken to a serving platter. Top with additional salsa, mango, pineapple, and sprinkle with cilantro if desired. Serve immediately with grilled peppers on the side.
# Extra Tips:
01 -
For best results, marinate the chicken overnight for enhanced flavor and juiciness.
02 -
Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.