Description
Grilled Mango Pineapple Chicken is a juicy, tropical-inspired dish featuring tender grilled chicken topped with sweet mango, pineapple salsa, and fresh herbs. Perfect for quick weeknight dinners or summer grilling.
Ingredients
Scale
Chicken
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 8 ounces mango-pineapple salsa
- ⅓ cup 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 black pepper
Garnishes
- 4 ounces mango-pineapple salsa
- ½ cup diced mango (thawed if frozen)
- ⅓ cup pineapple tidbits (thawed if frozen)
- 2–4 tablespoons fresh cilantro (optional)
Instructions
- In a large zip-top bag, combine chicken, salsa, lime juice, olive oil, and black pepper. Seal and mix well to coat.
- Refrigerate for at least 30 minutes or up to overnight to marinate.
- Preheat grill to medium-high heat and lightly oil the grates.
- Place sliced bell peppers in a grill basket. Drizzle with olive oil, season with salt and pepper, and toss.
- Add chicken to one side of the grill and peppers on the other side.
- Grill chicken for 4–5 minutes per side with the lid closed, until fully cooked.
- Stir peppers occasionally and cook until tender-crisp.
- Transfer chicken to a serving platter.
- Top with additional salsa, diced mango, pineapple, and fresh cilantro.
- Serve immediately.
Notes
- Marinate longer for deeper flavor.
- Use a grill pan or skillet if you don’t have an outdoor grill.
- Avoid overcooking to keep chicken juicy.
- Adjust salsa spice level to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg