Get ready to transport your taste buds to a tropical paradise with this Grilled Mango Pineapple Chicken! This vibrant dish combines the smoky char of perfectly grilled chicken with the sweet, juicy flavors of mango and pineapple for a meal that feels like sunshine on a plate.
The natural sugars in the fruits caramelize beautifully on the grill, creating a delicious glaze that coats the tender chicken pieces. It’s the perfect balance of sweet and savory that will have everyone at your table asking for seconds!
Why You’ll Love This
- Perfect summer grilling recipe that’s ready in just 45 minutes
- The tropical marinade doubles as a glaze, saving you time and adding flavor
- Colorful and impressive enough for guests but easy enough for weeknight dinners
- Naturally gluten-free and packed with lean protein
- Leftovers make excellent meal prep for lunch the next day
Ingredients
- 1½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces mango-pineapple salsa
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
- 1 large yellow bell pepper, sliced into ½-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 ounces additional mango-pineapple salsa
- ½ cup mango, diced (fresh or thawed frozen)
- ⅓ cup pineapple tidbits (fresh or thawed frozen)
- 2-4 tablespoons fresh cilantro, chopped (optional)
Instructions
- Place the chicken breasts in a large zip-top plastic bag. Add the salsa, lime juice, olive oil, and black pepper. Seal the bag, removing as much air as possible. Gently massage the bag to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes, or up to overnight for more flavor development.
- When ready to cook, preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking.
- Place the sliced bell pepper strips in a grill basket. Drizzle with olive oil and season with salt and black pepper. Toss with grill tongs to ensure even coating.
- Remove the chicken from the marinade and discard the remaining liquid. Place the chicken on one side of the grill and the pepper-filled grill basket on the other side. Close the lid and grill the chicken for 4-5 minutes on the first side. Flip the chicken and continue grilling for another 4-5 minutes with the lid closed, until the internal temperature reaches 165°F and the chicken is no longer pink inside.
- While the chicken cooks, occasionally stir the peppers with your tongs to ensure even cooking. The peppers may finish cooking a minute or two before the chicken, so keep an eye on them and remove when they reach your desired level of tenderness and char.
- Transfer the grilled chicken to a serving platter. Top each chicken breast with additional mango-pineapple salsa, then sprinkle with the diced mango and pineapple tidbits. If using, garnish with fresh chopped cilantro. Arrange the grilled peppers alongside the chicken and serve immediately while hot.
Tips & Variations
- For spicier chicken, add a diced jalapeño to the marinade or increase the red pepper flakes.
- No grill? Use a grill pan or broil in the oven for similar results.
- Try with chicken thighs instead of breasts for even juicier results.
- Make it a kebab by cutting chicken into chunks and threading onto skewers with the fruit before grilling.
- For a time-saving shortcut, use pre-cut fresh or frozen (thawed) mango and pineapple.
- Make the marinade up to 2 days ahead and store in the refrigerator until ready to use.
Serving Suggestions
This tropical chicken pairs beautifully with coconut rice or cilantro lime rice to continue the island theme. For a complete meal, add a simple side salad with avocado and a light vinaigrette.
For a fun presentation, serve the chicken and grilled fruit over a bed of mixed greens with some toasted coconut flakes and sliced almonds sprinkled on top. A side of black beans seasoned with cumin and lime makes a perfect protein-packed accompaniment.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F and juices run clear.
- For best flavor, use ripe but firm mangoes and pineapples that can hold up on the grill.
- Pat the chicken dry before marinating for better flavor absorption.
FAQs
Can I make this recipe without a grill?
Absolutely! You can use a grill pan on the stove or broil the chicken in the oven. Cook until the internal temperature reaches 165°F.
Can I use frozen fruit for the marinade?
Yes, thawed frozen mango and pineapple work well in the marinade. For grilling, fresh fruit is recommended as it holds its shape better.
How do I know when my chicken is done?
The most reliable way is to use a meat thermometer – chicken is safe to eat at 165°F. Without a thermometer, cut into the thickest part; the meat should be white throughout with no pink.
Can I prepare this dish ahead of time?
You can marinate the chicken up to 24 hours in advance. The marinade itself can be made 2-3 days ahead and stored in the refrigerator.
Ingredients
- 1½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces mango-pineapple salsa
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
- 1 large yellow bell pepper, sliced into ½-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 ounces additional mango-pineapple salsa
- ½ cup mango, diced (fresh or thawed frozen)
- ⅓ cup pineapple tidbits (fresh or thawed frozen)
- 2-4 tablespoons fresh cilantro, chopped (optional)
Steps
- Place the chicken breasts in a large zip-top plastic bag. Add the salsa, lime juice, olive oil, and black pepper. Seal the bag, removing as much air as possible. Gently massage the bag to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes, or up to overnight for more flavor development.
- When ready to cook, preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking.
- Place the sliced bell pepper strips in a grill basket. Drizzle with olive oil and season with salt and black pepper. Toss with grill tongs to ensure even coating.
- Remove the chicken from the marinade and discard the remaining liquid. Place the chicken on one side of the grill and the pepper-filled grill basket on the other side. Close the lid and grill the chicken for 4-5 minutes on the first side. Flip the chicken and continue grilling for another 4-5 minutes with the lid closed, until the internal temperature reaches 165°F and the chicken is no longer pink inside.
- While the chicken cooks, occasionally stir the peppers with your tongs to ensure even cooking. The peppers may finish cooking a minute or two before the chicken, so keep an eye on them and remove when they reach your desired level of tenderness and char.
- Transfer the grilled chicken to a serving platter. Top each chicken breast with additional mango-pineapple salsa, then sprinkle with the diced mango and pineapple tidbits. If using, garnish with fresh chopped cilantro. Arrange the grilled peppers alongside the chicken and serve immediately while hot.
Nutrition (per serving)
- Calories: 521 kcal
