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Grilled Mango Pineapple Chicken

A vibrant summer dish featuring grilled chicken marinated in a sweet and tangy mango-pineapple salsa, served with charred bell peppers.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 387
Ingredients Method Notes

Ingredients
  

For the marinade and chicken
  • 1.5 pounds thin-sliced boneless skinless chicken breasts Use fresh for best flavor.
  • 8 ounces Island Salsa or mango-pineapple salsa Mild or spicy salsa based on preference.
  • 1/3 cup lime juice Freshly squeezed for optimal taste.
  • 1/4 cup olive oil For marinating.
  • 1/2 teaspoon freshly ground black pepper To taste.
For the vegetables
  • 1 large yellow bell pepper, sliced into 1/2-inch wide strips Provides sweetness and color.
  • 2 tablespoons olive oil For tossing the peppers.
  • 1 teaspoon kosher salt To enhance flavor.
For serving
  • 1/2 cup diced mango, thawed and drained Adds freshness.
  • 1/3 cup pineapple tidbits, thawed and drained Optional, but enhances sweetness.
  • 2-4 tablespoons fresh cilantro, optional for garnishing Adds color and flavor.

Method
 

Marinate the chicken
  1. To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, and black pepper; seal and smoosh to coat evenly.
  2. Marinate in the fridge for at least 30 minutes, or overnight.
Grill the chicken and peppers
  1. Preheat the grill to medium-high heat and lightly oil the grill grates.
  2. Toss the sliced bell peppers with olive oil, salt, and pepper in a grill basket.
  3. Add the chicken to one side of the grill and the grill basket with peppers on the other.
  4. Grill chicken for about 4-5 minutes on each side or until cooked through.
  5. While the chicken cooks, stir the peppers occasionally.
Serve the dish
  1. Once cooked, place the chicken on a serving platter, top with additional salsa, mango, pineapple, and sprinkle with cilantro.
  2. Serve immediately.

Notes

Store any leftovers airtight in the fridge for up to 5 days or in the freezer for 4 months. Allow leftovers to cool to room temperature before storing.