Grilled Mango Pineapple Chicken (Print Version)
Tender chicken marinated in tropical fruits and lime, grilled quickly for a juicy, island-inspired meal with colorful bell peppers.
# Ingredients:
→ Chicken
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts (4 breasts)
02 -
8 ounces mango-pineapple salsa
03 -
⅓ cup lime juice
04 -
¼ cup olive oil
05 -
½ teaspoon freshly ground black pepper, or to taste
→ Bell Peppers
06 -
1 large yellow bell pepper, sliced into 1/2-inch wide strips
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt, or to taste
09 -
½ teaspoon freshly ground black pepper, or to taste
→ Garnishes
10 -
4 ounces mango-pineapple salsa, or as desired
11 -
½ cup diced mango (frozen, thawed and drained)
12 -
⅓ cup pineapple tidbits (frozen, thawed and drained)
13 -
2 to 4 tablespoons fresh cilantro, optional
# Steps to Follow:
01 -
Add chicken, salsa, lime juice, olive oil, and black pepper to a large zip-top plastic bag. Seal and mix thoroughly to coat the chicken. Refrigerate for at least 30 minutes or up to overnight to marinate.
02 -
Lightly oil grill grates and preheat the grill to medium-high heat.
03 -
Add bell pepper strips to a grill basket. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
04 -
Place chicken on one side of the grill and the grill basket with peppers on the other side. Discard marinade bag. Cook chicken for 4 to 5 minutes per side with the lid closed, until cooked through. Stir peppers intermittently, cooking until tender and slightly charred, possibly finishing a minute or two before the chicken.
05 -
Place chicken on a serving platter, top with additional salsa, mango, pineapple, and optionally sprinkle with cilantro. Serve immediately.
# Additional Notes:
01 -
Marinating the chicken overnight will enhance the flavor.
02 -
Use an indoor grill pan if you don’t have access to an outdoor grill.