Grilled Mango Pineapple Chicken
Grilled Mango Pineapple Chicken is marinated in tropical salsa, lime juice, and olive oil before being grilled until juicy and tender.
Ingredients
Chicken
- 1½ pounds thin-sliced boneless skinless chicken breasts
- 8 ounces mango pineapple salsa Island Salsa or your favorite brand
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
Bell Peppers
- 1 large yellow bell pepper sliced into ½-inch strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Garnishes
- 4 ounces mango pineapple salsa
- ½ cup diced mango
- ⅓ cup pineapple tidbits
- 2 –4 tablespoons chopped fresh cilantro optional
Instructions
- Place the chicken breasts into a large zip-top bag.
- Add the mango pineapple salsa, lime juice, olive oil, and black pepper.
- Seal the bag and massage until the chicken is evenly coated.
- Refrigerate for at least 30 minutes or overnight for the best flavor.
- Preheat a lightly oiled grill to medium-high heat.
- Toss the sliced bell peppers with olive oil, salt, and pepper, then place them into a grill basket.
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill the Grilled Mango Pineapple Chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Grill the peppers alongside the chicken, stirring occasionally until tender with light char marks.
- Arrange the chicken on a serving platter.
- Spoon additional salsa over each chicken breast.
- Top with diced mango, pineapple tidbits, and fresh cilantro before serving.
Notes
- Frozen mango and pineapple work well once thawed and drained.
- Adjust the amount of salsa depending on your preferred level of sweetness.
- Garnish with extra lime wedges for a brighter finish.
- Leftover chicken makes excellent tacos, wraps, or salads.