Description
This Grilled Mango Pineapple Chicken recipe features tender, marinated chicken breasts grilled to perfection alongside seasoned bell peppers. Topped with vibrant mango-pineapple salsa and fresh cilantro, this dish is a tropical, flavorful meal perfect for summer gatherings or an easy weeknight dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces Island Salsa or your favorite mango-pineapple salsa
- â…“ cup lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper or to taste
For the Grilled Peppers
- 1 large yellow bell pepper, sliced into ½-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
For Serving
- 4 ounces Island Salsa or as desired
- ½ cup diced mango (thawed and drained if frozen)
- â…“ cup pineapple tidbits (thawed and drained if frozen)
- 2 to 4 tablespoons fresh cilantro (optional)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine the thin-sliced chicken breasts, salsa, lime juice, olive oil, and freshly ground black pepper. Seal the bag and gently massage the marinade into the chicken to coat it evenly. Refrigerate for at least 30 minutes or up to overnight to maximize flavor infusion.
- Prepare the Grill: Lightly oil the grill grates to prevent sticking and preheat your grill to medium-high heat, setting the stage for perfect grilling.
- Season the Bell Peppers: Place the sliced yellow bell pepper strips into a grill basket. Drizzle them evenly with olive oil, then season with kosher salt and freshly ground black pepper. Toss with tongs to ensure even coating.
- Grill the Chicken and Peppers: Arrange the marinated chicken on one side of the grill and position the grill basket with the bell peppers on the opposite side. Discard the empty marinade bag. Grill the chicken with the lid closed for about 4 to 5 minutes on the first side, then flip and cook for another 4 to 5 minutes or until cooked through. Stir the bell peppers intermittently during cooking; they may finish slightly earlier than the chicken.
- Assemble and Serve: Transfer the grilled chicken breasts to a large serving platter. Top each breast with additional salsa, then evenly distribute the diced mango and pineapple tidbits over the top. Optionally, garnish with fresh cilantro. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken overnight will enhance the flavors but at least 30 minutes is sufficient for a tasty result.
- If you don’t have a grill basket, you can grill the peppers directly on the grill using a grill-safe pan or skewers.
- Use fresh mango and pineapple for the topping if available for improved texture and taste.
- Make sure to oil your grill grates well to prevent sticking, especially for the chicken breasts.
- Leftovers can be refrigerated and enjoyed within 2 days. Reheat gently to avoid drying out the chicken.
