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Grilled mango pineapple chicken is my go-to for chill weeknight vibes that feel like a mini getaway. You get bold, sweet fruit, a kick of lime, and that deep grilled flavor you can’t get any other way. With juicy chicken and crisp peppers, this one puts summer on your plate no matter what.
Whipped this up first with my crew on a muggy July night and now it’s always part of our hot weather meals. Easiest way I know to turn any night into a party.
Easy Ingredients
- Cilantro: For a fresh, herby pop right at the end Pick the brightest bunch if you love it or just skip it
- Pineapple tidbits: Sweet and tangy bursts use canned or thawed frozen for less work
- Diced mango for garnish: Makes things look bright and adds extra juicy fruitiness Choose mango that’s ripe with a firm touch and pat dry if using frozen
- Kosher salt: Brings out all the flavors and helps get soft, perfect veggies
- Yellow bell pepper: Crunch and sunshine flavor Pick a pepper that’s shiny and firm
- Black pepper: For a little heat and sharpness grind it fresh for more punch
- Olive oil: Slide those grill marks on and keeps things moist Go with extra virgin if you want more zip
- Lime juice fresh squeezed: Makes everything pop with brightness Go for heavy limes for max juice
- Mango pineapple salsa: Sweet, chunky, and zippy works great with pre-made or your favorite homemade batch
- Thin sliced boneless skinless chicken breasts: Juicy, even cooking every time Just grab even pieces, fresh or frozen
Cheerful Instructions
- Finish and Serve:
- Take your chicken off the grill pop onto plates Spoon over as much salsa as you like Toss on pineapple bits and diced mango Sprinkle with cilantro Grab those peppers and dig in while it’s hot
- Grill Chicken and Peppers:
- Drop chicken on one side and put the peppers (in their basket) on the other Pitch the old marinade bag. Shut the lid and cook chicken for four or five minutes, then flip. Let it go till juices are clear. Peppers are done when they’re soft and nicely marked—usually a little before the chicken so check and stir
- Prep the Peppers:
- Throw pepper strips in the grill basket drizzle with oil and sprinkle on salt and pepper. Toss good with tongs till slick all over
- Heat the Grill:
- Lightly slick your grill or grill pan with oil get it smokin’ hot over medium-high You want to barely hold your hand above it for a second
- Prepare the Marinade:
- Stick chicken, salsa, lime, oil, and black pepper in a big ziptop bag. Squeeze out the air zip it up mush it all around so everything gets covered Pop in the fridge for thirty minutes—or overnight if you want more flavor
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Mango is wild here but the grilled peppers totally steal the show for me. One Independence Day, we doubled up and there weren’t even leftovers for dinner the next afternoon.
Leftover Advice
Stash extra chicken and peppers sealed up tight in your fridge for about five days. Want to freeze it Hold off till it’s totally cool and pack close together. Chicken and salsa will freeze best for four months. Peppers might get a bit soft but they’re still good.
Swap Options
No mango pineapple salsa at your store Try mango salsa or pineapple salsa and toss in chopped jalapeño for a spicy kick. Not feeling chicken breasts Boneless thighs work and come out extra juicy. If you’ve only got red or orange peppers, throw ‘em in—they grill just as well.
Tasty Ways to Eat
Pile it with coconut rice for that vacation feel. Want light Just lay it over fresh romaine and drizzle on more lime. Or grab some warm tortillas and boom, it’s taco time.
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Quick Story
This dish takes its sweet-and-savory blend from Caribbean and Latin American dishes pairing grilled chicken with bold fruity salsas A big hit of citrus makes every bite pop and makes this one stick in your mind
Common Questions
- → Can I use other fruits besides mango and pineapple?
Sure thing! Peaches or papaya swap in easily and keep those sweet, sunny vibes.
- → How long should I marinate the chicken?
Give it at least half an hour. If you want a bigger flavor punch, marinate it overnight.
- → Can this be made without a grill?
Absolutely! A grill pan on your stove or a heavy skillet gets you there just fine.
- → How should leftovers be stored?
Pop leftovers in a sealed container in the fridge, good up to 5 days, or stash in the freezer for 4 months tops.
- → Are there alternative garnishes I can use?
If cilantro's not your thing, grab some parsley or squeeze a little extra lime juice over the top.
- → Is this dish spicy?
The salsa is just a little spicy, but crank up or tone down the heat by picking the salsa you like best.