This Grilled Mango Pineapple Chicken is the ultimate summer dish! Juicy chicken meets sweet mango and tangy pineapple for a tasty combo that’s hard to resist.
Cooking it on the grill gives it a nice smoky flavor. I love serving it with rice or a fresh salad. It’s a great way to enjoy fruity goodness and impress my friends! 🍍🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe because they grill well. If you want a different protein, turkey cutlets or even firm tofu can work nicely too.
Pineapple: Fresh pineapple truly shines in this dish. If it’s not in season, you can use canned pineapple (just drain it well). Similarly, you could substitute with papaya for a different twist.
Mango: Fresh mango is preferred for its sweetness and flavor. If it’s hard to find, try other tropical fruits like peaches or nectarines; they add a similar sweetness.
Bell Peppers: Red bell pepper is sweet, but you can use any color bell pepper or even zucchini. If you like spice, jalapeño or cherry peppers can add some heat.
Cilantro: Fresh cilantro adds a bright flavor. If you’re not a fan, parsley or green onions can be good substitutes. Some people even like using mint for a fresher twist!
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is key to juicy, flavorful results. It helps the chicken soak in all the flavors and stay tender during cooking. Here’s how to do it better:
- Mix olive oil, garlic powder, paprika, salt, and black pepper in a bowl.
- Place the chicken breasts in the marinade and make sure they are fully coated.
- For best results, let them marinate for at least 30 minutes. If you have more time, 2 hours or even overnight gives even deeper flavor.
Remember, always marinate in the refrigerator to keep the chicken safe!
How to Make Grilled Mango Pineapple Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Fresh Salsa:
- 2 cups fresh pineapple, diced
- 1 cup fresh mango, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon honey
For Grilling:
- 2 cups sliced bell peppers (green, yellow, and/or red)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus an optional marinating time of up to 2 hours. When you’re ready to grill, it will take an additional 15 minutes. In total, give yourself about 1 hour and 15 minutes if you marinate the chicken for 2 hours.
Step-by-Step Instructions:
1. Prepare the Fresh Salsa:
In a medium bowl, combine the diced pineapple, diced mango, diced red bell pepper, finely chopped red onion, chopped cilantro, lime juice, and honey. Mix everything together well to create a bright and fresh salsa. Set this aside while you prepare the chicken.
2. Marinate the Chicken:
In a large bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts to this marinade, turning them to coat evenly. For the best flavor, let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator. If you’re short on time, even 15 minutes will help!
3. Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Once hot, add the marinated chicken breasts. Grill them for about 6-7 minutes on each side, or until the chicken is fully cooked and has beautiful grill marks. The internal temperature should reach 165°F (75°C) to be safe to eat.
4. Grill the Bell Peppers:
While your chicken is grilling, toss the sliced bell peppers in any remaining marinade. Place them on the grill alongside the chicken and grill them until they become tender and slightly charred, which should take about the same time as the chicken.
5. Serve and Enjoy:
Once the chicken and bell peppers are done grilling, remove them from the grill and let the chicken rest for a few minutes before slicing. Serve the sliced chicken topped with the fresh pineapple mango salsa, and arrange the grilled bell peppers on the side. If you’d like, garnish with some extra chopped cilantro. Enjoy your delicious grilled chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it thoroughly before marinating. The best way to do this is by placing it in the fridge overnight or using the cold water method—sealing it in a bag and submerging it in cold water for about an hour. Pat the chicken dry before marinating to ensure it absorbs the flavors better.
What Can I Use Instead of Olive Oil?
If you don’t have olive oil on hand, you can substitute it with canola oil, avocado oil, or melted coconut oil. Each will lend a slightly different flavor, but they’ll all work just fine. Just remember to use the same amount as specified in the recipe!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop over low heat. If the chicken seems dry, you can add a splash of lime juice or a little broth to keep it moist.
Can I Make the Salsa Ahead of Time?
Absolutely! You can prepare the salsa a day in advance. Just store it in an airtight container in the refrigerator. The flavors will meld beautifully overnight, but give it a quick stir before serving to refresh the ingredients!
