Description
This Grilled Mango Pineapple Chicken recipe combines juicy boneless chicken breasts with a vibrant, tropical mango-pineapple salsa and zesty lime marinade. Paired with grilled yellow bell peppers, it’s a fresh and flavorful meal perfect for a quick summer dinner or weekend barbecue.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 8 ounces mango-pineapple salsa
- 1/3 cup lime juice
- 1/4 cup olive oil (plus extra for grilling)
- Black pepper, to taste
Vegetables
- 1 large yellow bell pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh cilantro (optional)
- Additional diced mango and pineapple for serving (optional)
Instructions
- Marinate the Chicken: In a large ziptop bag, combine boneless skinless chicken breasts with mango-pineapple salsa, lime juice, olive oil, and black pepper. Seal the bag and massage to coat the chicken thoroughly. Refrigerate for at least 30 minutes, or for enhanced flavor, marinate overnight.
- Preheat the Grill: Set your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent sticking.
- Prepare the Bell Pepper: Slice the yellow bell pepper into strips. Toss the slices in a grill basket with olive oil, salt, and black pepper until evenly coated.
- Grill Chicken and Peppers: Place marinated chicken breasts on the grill. Simultaneously place the prepared bell pepper in the grill basket on the grill. Cook chicken for about 4-5 minutes on one side.
- Flip and Continue Cooking: Flip the chicken breasts and move bell peppers around as needed to avoid burning. Grill the other side for an additional 4-5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove chicken and peppers from the grill. Serve topped with extra mango-pineapple salsa, freshly diced mango and pineapple if desired, and garnish with fresh cilantro for a vibrant and refreshing finish.
Notes
- Marinating overnight intensifies the tropical flavors and tenderizes the chicken.
- You can substitute yellow bell pepper with red or orange for a sweeter taste and color variation.
- Use a food thermometer to ensure chicken is thoroughly cooked for safety.
- If you don’t have a grill, this recipe can be adapted for stovetop grilling with a grill pan.
- To make the salsa from scratch, combine diced mango, pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
