Description
This Grilled Mango Pineapple Chicken recipe combines juicy, marinated chicken breasts with vibrant mango-pineapple salsa and perfectly grilled bell peppers. The tropical flavors are enhanced by a zesty lime marinade, creating a delicious and colorful meal perfect for summer grilling or any occasion.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces Island Salsa or your favorite mango-pineapple salsa
- 1/3 cup lime juice
- 1/4 cup olive oil
- 1/2 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
- 1/2 teaspoon freshly ground black pepper or to taste
Garnishes
- 4 ounces Island Salsa or as desired
- 1/2 cup diced mango (thawed and drained if frozen)
- 1/3 cup pineapple tidbits (thawed and drained if frozen)
- 2 to 4 tablespoons fresh cilantro (optional for garnishing)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts, 8 ounces of mango-pineapple salsa, lime juice, ¼ cup olive oil, and freshly ground black pepper. Seal the bag and gently massage it to evenly coat the chicken with the marinade. Refrigerate for at least 30 minutes or up to overnight to let the flavors infuse.
- Prepare the Grill: Lightly oil the grill grates to prevent sticking and preheat your grill to medium-high heat, ensuring it’s hot and ready for grilling.
- Season and Prepare Bell Peppers: Place the sliced yellow bell peppers into a grill basket. Drizzle the peppers evenly with 2 tablespoons of olive oil, season with kosher salt and black pepper, then toss using grilling tongs to coat all pieces uniformly.
- Grill the Chicken and Peppers: Arrange the marinated chicken breasts on one side of the grill. Place the grill basket with the seasoned peppers on the opposite side. Discard the marinade bag. Cover the grill and cook the chicken for about 4 to 5 minutes on the first side; flip and grill for another 4 to 5 minutes or until fully cooked and no longer pink inside. While the chicken cooks, stir the peppers intermittently with tongs to ensure even grilling; they may finish a minute or two sooner than the chicken.
- Assemble and Serve: Transfer the grilled chicken to a large serving platter. Top each chicken breast with additional mango-pineapple salsa, then evenly distribute the diced mango and pineapple tidbits over the top. Garnish with fresh cilantro if desired, and serve immediately for the best flavor and presentation.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If you don’t have a grill basket, use aluminum foil to hold the peppers during grilling.
- Frozen mango and pineapple should be thoroughly thawed and drained to avoid excess moisture on the grill.
- Adjust seasoning according to taste, especially salt and pepper for both chicken and peppers.
- This dish pairs well with steamed rice or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with peppers and salsa
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
