Grilled Mango Pineapple Chicken

This Grilled Mango Pineapple Chicken is a delicious and vibrant dish perfect for summer grilling. The chicken breasts are marinated in a tangy mango-pineapple salsa, lime juice, and olive oil, creating a juicy and flavorful bite. Grilled bell peppers and a topping of fresh mango, pineapple, and optional cilantro add the perfect finishing touches.

Ingredients

For the Chicken:

• 1 ½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
• 8 ounces Island Salsa (or your favorite mango-pineapple salsa)
• ⅓ cup lime juice
• ¼ cup olive oil
• ½ teaspoon freshly ground black pepper, or to taste

For the Bell Peppers:

• 1 large yellow bell pepper, sliced into ½-inch wide strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

For the Garnishes:

• 4 ounces Island Salsa (or as desired)
• ½ cup diced mango (frozen, thawed, and drained)
• ⅓ cup pineapple tidbits (frozen, thawed, and drained)
• 2 to 4 tablespoons fresh cilantro (optional)

Instructions

1. Marinate the Chicken:

• In a large zip-top plastic bag, combine the chicken, salsa, lime juice, olive oil, and black pepper. Seal the bag and smoosh around to evenly coat the chicken. Place the bag in the refrigerator for at least 30 minutes, or overnight for a deeper flavor.

1. Prepare the Grill:

• Lightly oil the grill grates and preheat the grill to medium-high heat.

1. Grill the Bell Peppers:

• Add the sliced bell peppers to a grill basket. Drizzle with olive oil, season with salt and pepper, and toss with grilling tongs to coat evenly.

1. Grill the Chicken:

• Remove the chicken from the marinade, discarding the bag and remaining marinade. Place the chicken on one side of the grill and the grill basket with bell peppers on the other side.
• Grill the chicken for about 4 to 5 minutes on the first side with the lid closed, then flip and cook for another 4 to 5 minutes on the second side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
• While the chicken cooks, intermittently stir the peppers with your tongs. They may finish cooking a minute or two faster than the chicken, so keep an eye on them.

1. Assemble and Serve:

• Transfer the grilled chicken to a large serving platter. Top each chicken breast with additional salsa if desired.
• Evenly distribute the diced mango and pineapple over the chicken.
• Optionally, sprinkle fresh cilantro on top.
• Serve immediately, enjoying the vibrant flavors and colors of this summery dish.

Tips

• Marinating Time: For maximum flavor, marinate the chicken overnight.
• Grilling Tips: Ensure the grill grates are well-oiled to prevent the chicken from sticking.
• Bell Peppers: You can use a variety of bell peppers (red, orange, green) for a colorful presentation.
• Fresh vs. Frozen: Fresh mango and pineapple can be used instead of frozen for an even fresher taste.
• Serving Suggestions: This dish pairs well with a light salad, rice, or quinoa for a complete meal.

This Grilled Mango Pineapple Chicken is not only easy to prepare but also bursting with tropical flavors, making it a hit for any backyard barbecue or family dinner.