Name: Grilled Mango Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American with Tropical Influence
Ingredients: 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); 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); 4 ounces Island Salsa (or as desired); 1/2 cup diced mango (thawed if frozen and drained); 1/3 cup pineapple tidbits (thawed if frozen and drained); 2 to 4 tablespoons fresh cilantro (optional for garnishing)

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Introduction

This Grilled Mango Pineapple Chicken is a vibrant and flavorful dish perfect for warm-weather meals. The sweet and tangy mango-pineapple salsa pairs beautifully with juicy, marinated chicken grilled to perfection. It’s a simple recipe that delivers a tropical twist to your dinner table.

A white plate holds two main parts: on the left side, there are nine pieces of grilled chicken breast slices, each piece showing a golden brown and slightly charred surface with visible grill marks and sprinkled with fresh green chopped herbs; the chicken looks juicy with a shiny glaze of sauce pooling slightly at the bottom. On the right side, there is a colorful pineapple salsa with evenly cut cubes of bright yellow pineapple mixed with red bell pepper strips and also sprinkled with green herbs, giving a fresh and vibrant contrast to the chicken. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 large yellow bell pepper, sliced into 1/2-inch wide strips
2 tablespoons olive oil (for the peppers)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste, for the peppers)
4 ounces Island Salsa (for topping, 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

Step 1: In a large zip-top plastic bag, combine the chicken, 8 ounces of salsa, lime juice, 1/4 cup olive oil, and black pepper. Seal the bag and massage the marinade around the chicken until evenly coated. Refrigerate for at least 30 minutes or overnight for best flavor.
Step 2: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Step 3: Place the sliced yellow bell pepper in a grill basket. Drizzle with 2 tablespoons olive oil, season evenly with kosher salt and black pepper, and toss with tongs to coat.
Step 4: Arrange the chicken on one side of the grill and place the grill basket with peppers on the other side. Discard the marinade bag. Grill the chicken with the lid closed for about 4 to 5 minutes per side, until cooked through and juices run clear.
Step 5: Stir the peppers occasionally while they cook, grilling them until tender and slightly charred, which may take a minute or two less than the chicken.
Step 6: Transfer the grilled chicken to a large serving platter. Top each breast with the remaining salsa, then evenly distribute the diced mango and pineapple over the top. Garnish with fresh cilantro if desired and serve immediately.

Tips & Variations

For extra smoky flavor, use hardwood charcoal or add wood chips to your grill.
Substitute chicken thighs if you prefer darker meat; adjust grilling time accordingly.
If you don’t have mango-pineapple salsa, combine chopped fresh mango, pineapple, red onion, jalapeño, lime juice, and cilantro for a homemade version.
Serve with coconut rice or a simple green salad for a complete meal.

Storage

Store leftover grilled chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over medium heat to avoid drying out the chicken. Salsa and fresh fruit toppings are best added fresh before serving.

How to Serve

A white plate filled with three grilled chicken breasts covered in a shiny orange-yellow glaze with small red and green bits, surrounded by charred yellow bell pepper strips and chunks of bright yellow mango. One chicken breast is sliced into thick pieces showing a juicy white inside with light grill marks. Fresh chopped green herbs are sprinkled over the top, adding a fresh touch. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken longer than overnight?

Marinating the chicken for more than 24 hours is not recommended as the acidity from the lime juice can start to break down the meat’s texture, making it mushy.

Can I cook this recipe indoors instead of grilling?

Yes, you can cook the marinated chicken on a grill pan or skillet over medium-high heat, and sauté the bell peppers separately in a pan with olive oil until tender.