Mango Pineapple Chicken Grill (Printable Version)
# What You'll Need:
→ Chicken
01 -
0.5 teaspoon black pepper, grind fresh if you like, use more or less as you want
02 -
60 ml olive oil
03 -
80 ml lime juice, squeeze it fresh
04 -
227 g mango-pineapple salsa
05 -
680 g boneless chicken breasts, thin-cut (around 4 pieces), with skin removed
→ Bell Peppers
06 -
0.5 teaspoon ground black pepper, use as much as you like
07 -
1 teaspoon coarse salt (kosher salt), or however much you fancy
08 -
30 ml olive oil
09 -
1 large yellow bell pepper, slice it into strips about 1.25 cm wide
→ Garnishes
10 -
2–4 tablespoons fresh cilantro leaves, use if you'd like a bit of green
11 -
53 ml pineapple tidbits, thaw ahead if frozen and drain
12 -
120 ml diced mango, thaw ahead if frozen and drain
13 -
113 g mango-pineapple salsa, just add as much as you feel like
# How to Make It:
01 -
Spread out your grilled chicken on a serving plate, lay on extra salsa, throw on diced mango and pineapple, sprinkle cilantro if you're in the mood, and dig in right away.
02 -
Toss out the marinade bag. On one side of your heated grill, put the chicken. Place the pepper basket on the other side. Grill chicken for 4–5 minutes, close the lid, then flip and keep going until it’s cooked through and the juices run clear. Keep stirring the peppers every so often—they might be ready 1–2 minutes before the chicken.
03 -
Grab a grill basket, toss in the pepper strips. Pour olive oil all over, shake on some salt and pepper, and mix it all up so everything’s coated.
04 -
Fire up the grill or a grill pan to medium-high, brush some oil on the grates so nothing sticks.
05 -
Chuck your chicken into a big zip bag with the salsa, lime juice, olive oil, and black pepper. Zip it up and move it all around so the chicken gets covered all over. Pop it in the fridge for at least 30 minutes, or leave it overnight if you’ve got time.
# Additional Tips:
01 -
Best to eat this chicken fresh, but if you end up with leftovers, just seal them up and keep in the fridge for up to 5 days or stash in the freezer for 4 months tops.