Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
680 g thin-sliced boneless skinless chicken breasts (approximately 4 breasts)
02 -
227 g mango-pineapple salsa
03 -
80 ml freshly squeezed lime juice
04 -
60 ml olive oil
05 -
0.5 teaspoon freshly ground black pepper, or to taste
→ Bell Peppers
06 -
1 large yellow bell pepper, sliced into 1.25 cm wide strips
07 -
30 ml olive oil
08 -
1 teaspoon kosher salt, or to taste
09 -
0.5 teaspoon freshly ground black pepper, or to taste
→ Garnishes
10 -
113 g mango-pineapple salsa, or as desired
11 -
120 ml diced mango, thawed and drained if frozen
12 -
53 ml pineapple tidbits, thawed and drained if frozen
13 -
2–4 tablespoons fresh cilantro, optional for garnishing
# Instructions:
01 -
In a large zip-top plastic bag, combine chicken breasts, salsa, lime juice, olive oil, and black pepper. Seal bag and massage to thoroughly coat chicken. Refrigerate for at least 30 minutes or overnight to marinate.
02 -
Lightly oil grill grates. Preheat grill or grill pan to medium-high heat.
03 -
Place bell pepper strips in a grill basket. Drizzle evenly with olive oil, sprinkle with kosher salt and black pepper, and toss to evenly coat.
04 -
Place marinated chicken on one side of the grill. Position the grill basket with peppers on the opposite side. Discard marinade bag. Grill chicken for 4–5 minutes per side with lid closed, flipping once, or until fully cooked and juices run clear. Simultaneously, stir peppers intermittently; they may finish grilling 1–2 minutes before the chicken.
05 -
Arrange grilled chicken on a large serving platter. Top each breast with additional salsa, diced mango, pineapple tidbits, and cilantro if desired. Serve immediately.
# Notes:
01 -
Chicken is best enjoyed fresh, but leftovers can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.