Grilled Mango Pineapple Chicken — 🥭🍍🍗 EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you’re on a TROPICAL island! Grilled peppers on the side makes for the PERFECT summer meal!
Table of Contents
- Ingredients for Mango Pineapple Chicken
- How to Make Grilled Pineapple Chicken
- FAQs for This Recipe
- What Kind Of Grill Should I Buy?
- Storage and Reheating Instructions
- What to Serve with Mango Pineapple Chicken
- Get The BEST Grilling Recipes eBook!
- Grilled Mango Pineapple Chicken Recipe
- More Grilled Chicken Recipes:
This grilled chicken recipe has summer written all over it. It tastes islandy, tropical, and we adored it.
The chicken is tender and juicy and the chunks of mango and pineapple are where it’s at for me.
I marinated the chicken in a mango-pineapple salsa, garnished the cooked chicken with some reserved salsa, and added additional mango chunks and pineapple tidbits — both courtesy of the Trader Joe’s freezer case. Fresh is always best but I didn’t have fresh on hand so went with frozen.
Yellow bell peppers are lightly charred to crisp-tender perfection and are easily grilled along side the chicken in a grill basket.
Ingredients for Mango Pineapple Chicken
To make the grilled mango pineapple salsa chicken, you’ll need:
- Thin-sliced chicken breasts
- Island salsa– see FAQs for substitutions
- Lime juice
- Olive oil
- Yellow bell pepper
- Diced mango – I used frozen
- Diced pineapple – I used frozen
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Grilled Pineapple Chicken
- I started off using about 2/3-bottle of this chunky Island Salsa which has mango, pineapple, and red jalapeno peppers. I doctored up the salsa by adding olive oil and lime juice. This mixture will serve as the grilled chicken marinade.
- Add the chicken and marinade to a bag, seal it, and let it sit in the fridge for at least 30 minutes to marinate.
- Once the chicken has had time to marinate, preheat the grill to medium-high heat.
- Place the chicken on one side and the bell pepper on the other side (I recommend grilling the pepper in a grill basket).
- Once the chicken and the pepper are cooked to your liking, remove to a platter and garnish with additional salsa, diced mango and pineapple, and fresh cilantro.
FAQs for This Recipe
Can I use another type of salsa?
If you can’t find the exact salsa linked, I recommend another mango-pineapple salsa, a mango-habanero salsa, or some variation of mango + pineapple salsa of your choice. As with any chicken marinade, there’s a lot of flexibility.
How Long to Marinate Chicken before grilling?
I like to marinate my chicken overnight for the full and tenderizing effects, but if you’re running short on time, even 30 to 60 minutes will do.
Why do I have to thinly slice the chicken breasts?
As a shortcut, I used thin-sliced boneless skinless chicken breasts. Their thinner size makes for faster grilling times and much more even cooking.This recipe would be even faster with chicken breast tenders or sometimes called breast cutlets or medallions, but as it is with the thin-sliced breasts I only needed to grill them for about 4 minutes per side and they were done.
Many times with large chicken breasts on the grill, I struggle to keep the outside from becoming overly dark before the interior is fully cooked through but with either thin-sliced or breast tenders, you don’t have to worry about that.
What’s the easiest way to grill vegetables without them falling through the grill grates?
I highly recommend a grill basket for the bell peppers. Trying to grill peppers directly on the grill grates is always tricky because they like to fall through and you really have to flip them one-by-one and babysit them, which is no fun. Throw them in a grill basket, douse with olive oil, salt and pepper, and just stir it with your grill tongs a few times while the chicken is grilling. So easy!
What Kind Of Grill Should I Buy?
If you’re on the fence about whether or not to buy a grill, they can be a total game-changer because a grill gives you WAY more cooking options! In this post Ishare my TOP 5 grillsto consider purchasing if you’re new to grilling, or don’t have a big outdoor space, and don’t have an unlimited budget. There’s a grill for everyone!
Storage and Reheating Instructions
To store: Let leftovers cool before sealing in an airtight container. The mango pineapple grilled chicken will last up to 5 days.
To reheat: Reheat individual portions in the microwave for 30-second intervals.
What to Serve with Mango Pineapple Chicken
Strawberry, Avocado, and Kale Salad with Strawberry-Apple Cider Vinaigrette
Grilled Vegetables with Basil Vinaigrette
Baked Tortilla Chips
Mediterranean Pasta Salad
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4.57 from 23 votes
Grilled Mango Pineapple Chicken
By Averie Sunshine
🥭🍍🍗 EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you're on a TROPICAL island! Grilled peppers on the side makes for the PERFECT summer meal!
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Marinating Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Equipment
1 outdoor (gas) grill OR
1 indoor grill pan (if making indoors or you don't have a grill)
Ingredients
Chicken
- 1 ½ pounds thin-sliced boneless skinless chicken breasts, I had 4 breasts
- 8 ounces Island Salsa, or use your favorite mango-pineapple salsa
- ⅓ cup lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper, or to taste
Bell Peppers
- 1 large yellow bell pepper, sliced into 1/2-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Garnishes
- 4 ounces Island Salsa, or as desired
- ½ cup diced mango, I used frozen that I thawed and drained
- ⅓ cup pineapple tidbits, I used frozen that I thawed and drained
- 2 to 4 tablespoons fresh cilantro, optional for garnishing
Instructions
To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
Lightly oil grill grates and preheat grill to medium-high heat.
Add the peppers to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
While chicken cooks, intermittently stir the peppers with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
Place chicken on a large serving platter and top each chicken breast with additional salsa as desired, evenly place the mango and pineapple, and optionally sprinkle with cilantro and serve immediately.
Notes
Storage: Chicken is best fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition
Serving: 1serving, Calories: 521kcal, Carbohydrates: 35g, Protein: 40g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1339mg, Potassium: 976mg, Fiber: 4g, Sugar: 22g, Vitamin A: 3671IU, Vitamin C: 71mg, Calcium: 63mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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