Grilled Mango Pineapple Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinating Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
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Cuisine
American
Grilled Mango Pineapple Chicken
Description
Grilled Mango Pineapple Chicken begins by marinating thin-sliced chicken breasts in a mixture of mango-pineapple salsa, lime juice, olive oil, and black pepper to tenderize and flavor the meat. After refrigerating for at least 30 minutes or overnight, the chicken is cooked on a medium-high grill until cooked through with a slight char.
Bell peppers tossed in olive oil, kosher salt, and black pepper are grilled separately in a basket for even cooking and caramelization. The cooked chicken is served topped with additional salsa, diced mango, pineapple tidbits, and optionally fresh cilantro, enhancing its tropical taste.
The dish balances savory grilled chicken with fresh, juicy fruit and roasted peppers, suitable for a light dinner or summer barbecue. The combination of smoky and sweet elements creates a complex flavor profile without heavy sauces.
Store any leftovers in an airtight container refrigerated up to five days or freeze up to four months for longer storage.
Ingredients
Chicken
- 1 ½ pounds chicken breast I had 4 breasts, thin-sliced, boneless, skinless
- 8 ounces salsa or use your favorite mango-pineapple salsa, Island style
- ⅓ cup lime juice
- ¼ cup olive oil
- ½ teaspoon black pepper or to taste, freshly ground
Bell Peppers
- 1 bell pepper sliced into 1/2-inch wide strips, large, yellow
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
Garnishes
- 4 ounces salsa or as desired, Island style
- ½ cup Mango I used frozen that I thawed and drained, diced
- ⅓ cup pineapple tidbits I used frozen that I thawed and drained
- 2 to 4 tablespoons cilantro optional for garnishing, fresh
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
- Marinate chicken at least 30 minutes, or overnight for deeper flavor.
- Grill peppers using a basket to evenly cook and prevent falling through grates.
- Store leftover cooked chicken airtight in the fridge for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 521kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1339mg | 56% |
| Potassium | 976mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 3671IU | 73% |
| Vitamin C | 71mg | 79% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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