Grilled Mango Pineapple Chicken Recipe
This Grilled Mango Pineapple Chicken is a vibrant and flavorful dish perfect for summer grilling. Tender chicken breasts are marinated in a zesty mango-pineapple salsa, lime juice, and olive oil mixture, then grilled alongside sweet bell peppers. Finished with fresh tropical fruit and cilantro, this recipe delivers a juicy, tangy, and colorful meal that’s both refreshing and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including 30 minutes marinating time; longer if marinated overnight)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American with Tropical Influence
- Diet: Halal
Ingredients
Scale
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)
Garnish and Toppings
- 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)
Instructions
- Marinate the Chicken: In a large ziptop plastic bag, combine the chicken breasts with 8 ounces of Island Salsa, lime juice, olive oil, and black pepper. Seal the bag securely and massage to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Grill: Lightly oil the grill grates to prevent sticking. Preheat your grill to medium-high heat to ensure a good sear on the chicken and vegetables.
- Prepare the Bell Peppers: Place the sliced yellow bell peppers in a grill basket. Drizzle evenly with olive oil, season with kosher salt and black pepper, and toss using grilling tongs to coat all strips with seasoning and oil evenly.
- Grill Chicken and Peppers: Remove the chicken from the marinade, discarding the bag and excess marinade. Place the chicken on one side of the grill. Position the grill basket with the peppers on the other side. Close the lid and cook the chicken for about 4 to 5 minutes on the first side. Flip the chicken and grill for an additional 4 to 5 minutes or until fully cooked through to desired doneness.
- Cook the Bell Peppers: While the chicken grills, stir the peppers occasionally using tongs to ensure they cook evenly and do not burn. Continue until the peppers are tender and slightly charred, which may take a minute or two less than the chicken.
- Assemble and Serve: Transfer the grilled chicken breasts to a large serving platter. Spoon additional Island Salsa over each piece of chicken to enhance flavor. Evenly distribute diced mango and pineapple tidbits over the top. If using, sprinkle fresh cilantro for a bright, herbal finish. Serve immediately while warm.
Notes
- Marinating the chicken overnight intensifies the tropical flavors and tenderizes the meat thoroughly.
- If you don’t have a grill basket, you can use a foil tray or grill the peppers directly on the grates, turning often to avoid burning.
- Use fresh mango and pineapple when in season for the best sweetness and texture.
- Adjust seasoning with salt and pepper to taste both in marinade and on the vegetables to suit your preference.
- If you don’t have Island Salsa, any mango-pineapple salsa works well or homemade salsa with diced mango, pineapple, jalapeños, onions, and cilantro can be a great substitute.
- For a spicier kick, add chopped jalapeño or a dash of cayenne to the marinade or salsa.
Keywords: grilled chicken, mango pineapple chicken, tropical chicken, grilled bell peppers, summer grilling, mango salsa chicken, healthy grilled chicken
