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Juicy grilled mango pineapple chicken is my answer for a weeknight dinner that feels like a sunny getaway This recipe balances sweet charred fruit bright lime tang and the smoky sear that only a grill can give With tender chicken and colorful peppers on the side every plate brings a bit of that carefree summer energy right to the table
I first made this with my kids on a humid July evening and now it is always on our warm weather rotation It is the fastest way to make any meal feel festive
Ingredients
- Thin sliced boneless skinless chicken breasts: ensures juicy results and fast cooking time Look for fresh or quality frozen chicken with even thickness
- Mango pineapple salsa: brings zesty sweetness and instant depth to the marinade Use store bought or homemade with plenty of ripe fruit chunks
- Lime juice fresh squeezed: wakes up the flavors and adds a bright citrusy note Choose limes that feel heavy for their size for the juiciest result
- Olive oil: makes everything silky and promotes those grill marks Select extra virgin for a peppery kick
- Black pepper: provides a bit of zip and contrast to the sweetness freshly ground delivers the boldest flavor
- Yellow bell pepper: adds crunch and a touch of natural sweetness Pick one with glossy skin and no soft spots for best grilling texture
- Kosher salt: helps all the flavors shine and ensures tender juicy veggies
- Diced mango for garnish: brings that extra pop and another layer of fruitiness Go for ripe but firm and drain any excess liquid if using frozen
- Pineapple tidbits: echo the tropical vibe and offer a sweet tang Use canned or thawed frozen for convenience
- Cilantro: adds freshness and color for garnish choose bright green leaves and skip if you are not a fan
Step-by-Step Instructions
- Prepare the Marinade:
- Add chicken breasts salsa lime juice olive oil and black pepper to a large ziptop bag Squeeze out most air seal and toss around until every piece is coated Place in the refrigerator for at least thirty minutes or overnight for more flavor
- Heat the Grill:
- Lightly brush outdoor grill grates or grill pan with oil for nonstick grilling Preheat to medium high until the grill is hot and you can only hold your hand above for a couple of seconds
- Prep the Peppers:
- Place bell pepper strips in a grill basket Drizzle with olive oil sprinkle with kosher salt and black pepper Toss well with tongs so every piece glistens
- Grill Chicken and Peppers:
- Set chicken on one side of the grill Place the grill basket with peppers on the other side Discard marinade bag Close lid Grill chicken about four to five minutes on the first side then flip and repeat until cooked through and juices run clear Lid helps lock in moisture Peppers may finish a minute or two before chicken so stir occasionally and remove when they are tender with grill marks
- Finish and Serve:
- Transfer grilled chicken to a serving platter Top each breast with more salsa as desired Scatter diced mango and pineapple over each one Shower with fresh cilantro and serve right away with the grilled peppers on the side
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Mango brings outrageous flavor but I always look forward to the grilled peppers the most One Fourth of July we did a double batch for friends and the leftovers barely made it past lunch the next day
Storage Tips
Store any extra chicken and peppers in an airtight container in the refrigerator for up to five days If you want to freeze cool completely first and pack tightly Chicken and salsa freeze best for up to four months Peppers might lose a bit of their texture but still taste fantastic
Ingredient Substitutions
No mango pineapple salsa You can use straight mango salsa or pineapple salsa with a bit of diced jalapeno for heat For the chicken breasts swap in boneless thighs for extra juicy results Red or orange bell peppers work just as well as yellow
Serving Suggestions
Serve with a side of coconut rice for a real island vibe If you are keeping things light pile everything on top of crisp romaine greens and drizzle with extra lime juice Warm tortillas make it taco night
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Short Background
This mango pineapple chicken borrows from flavors common across the Caribbean and Latin America pairing smoky meats with vibrant fruit salsas The combination of sweet and savory with a punch of citrus is the secret to making grilled chicken unforgettable
Frequently Asked Questions
- → Can I use other fruits besides mango and pineapple?
Certainly! Try substituting with peaches or papaya for a unique twist and similarly sweet, tropical flavors.
- → How long should I marinate the chicken?
Ideally, marinate for at least 30 minutes. For deeper flavor, marinating overnight is recommended.
- → Can this be made without a grill?
Yes, use an indoor grill pan or even a hot cast iron skillet for excellent results indoors.
- → How should leftovers be stored?
Store any extra chicken tightly covered in the fridge for up to 5 days, or freeze for as long as 4 months.
- → Are there alternative garnishes I can use?
Fresh herbs such as parsley or even a squeeze of extra lime work well if cilantro isn't preferred.
- → Is this dish spicy?
The salsa adds mild heat, but you can adjust spice levels by using a spicier or milder salsa.