Grilled Mango Pineapple Chicken is the perfect recipe to capture the vibrant flavors of summer. This easy, tropical-inspired dish is ready in just 10 minutes and brings a juicy, grilled chicken breast to life with the sweet tang of mango and pineapple. Whether you’re hosting a backyard BBQ or whipping up a quick weeknight meal, this recipe makes you feel like you’re dining beachside. It combines ease, freshness, and bold flavor in every bite, making it a seasonal favorite you’ll return to time and again.
Why You’ll Love This Grilled Mango Pineapple Chicken Recipe
This dish combines tropical fruitiness with savory grilled chicken, offering a delicious contrast that’s both refreshing and satisfying. The mango-pineapple salsa infuses the meat with tangy-sweet juiciness, while lime juice and black pepper elevate the flavor. Grilled bell peppers on the side round out this colorful, nutritious, and mouthwatering plate. Ideal for summer evenings or when you want to escape to island vibes with your taste buds, this recipe is as delicious as it is visually stunning.
Ingredients
For the Chicken:
- 1 ½ pounds thin-sliced boneless, skinless chicken breasts (about 4 pieces)
- 8 ounces mango-pineapple salsa (Island Salsa or your favorite brand)
- ⅓ cup fresh lime juice
- ¼ cup extra virgin olive oil
- ½ teaspoon freshly ground black pepper (or to taste)
For the Grilled Bell Peppers:
- 1 large yellow bell pepper, sliced into ½-inch strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
For Garnishing:
- 4 ounces additional mango-pineapple salsa
- ½ cup diced mango (thawed and drained if using frozen)
- ⅓ cup pineapple tidbits (thawed and drained if using frozen)
- 2 to 4 tablespoons fresh chopped cilantro (optional)
Step-by-Step: How to Make Grilled Mango Pineapple Chicken
- Marinate the Chicken: In a large zip-top bag, combine chicken breasts, salsa, lime juice, olive oil, and pepper. Seal and massage gently to coat. Refrigerate for at least 30 minutes or up to overnight.
- Preheat Grill: Brush the grill grates lightly with oil and heat to medium-high.
- Prepare Bell Peppers: In a grill basket, toss bell pepper strips with olive oil, salt, and pepper.
- Grill Chicken and Peppers: Position the chicken on one half of the grill and the basket of peppers on the other. Discard the marinade. Close the lid and cook the chicken for 4–5 minutes per side, or until fully cooked. Stir peppers occasionally—they may finish a bit sooner.
- Serve: Arrange the grilled chicken on a platter. Spoon extra salsa, mango, and pineapple over each piece, sprinkle with cilantro if desired, and serve right away.
Helpful Tips
- Check the chicken’s doneness with a meat thermometer; it should register 165°F internally.
- For enhanced flavor and moisture, marinate the chicken overnight.
- Spice things up by mixing sliced jalapeños into your salsa.
- Try grilling peaches or nectarines alongside the bell peppers for a naturally sweet addition.
Substitutions And Variations
- Swap chicken breasts for chicken thighs for extra flavor.
- Use store-bought peach salsa or pineapple habanero salsa as a twist.
- Replace cilantro with fresh mint or basil for a different herbaceous note.
- Add grilled zucchini or red onions for more vegetables.
Storage Instructions
Refrigerate any leftovers in an airtight container for up to 5 days. For extended storage, freeze the grilled chicken for as long as 4 months. Reheat gently on the stovetop or microwave, taking care not to overcook.
Nutritional Information
Each serving contains approximately:
- Calories: 521 kcal
- Protein: 40g
- Carbohydrates: 35g
- Fat: 25g
- Saturated Fat: 4g
- Fiber: 4g
- Sugar: 22g
- Cholesterol: 109mg
- Sodium: 1339mg
- Potassium: 976mg
- Vitamin A: 3671 IU
- Vitamin C: 71mg
- Calcium: 63mg
- Iron: 3mg
Serving Suggestions
Serve this vibrant dish with:
- Coconut rice or jasmine rice
- Grilled corn on the cob
- A tropical fruit salad
- A chilled white wine or fruity mocktail
Frequently Asked Questions About Grilled Mango Pineapple Chicken
Can I use canned fruit instead of frozen? Yes, just be sure to drain the fruit well to avoid excess moisture.
Can I cook this in the oven? Absolutely! Bake at 400°F for about 20–25 minutes or until the chicken is fully cooked.
Is it necessary to marinate overnight? No, but marinating for at least 30 minutes is recommended to let the flavors soak in.
What if I don’t have a grill basket? You can grill peppers on skewers or in foil packets.
Can I make it spicier? Yes, add chopped jalapeños or a splash of hot sauce to the salsa for extra heat.
Conclusion
Thank you for exploring this Grilled Mango Pineapple Chicken recipe! I love the fresh, sunny flavors and the tropical flair it brings to my summer meals. It’s so simple to make yet feels like a gourmet escape with every bite. I hope this becomes one of your go-to recipes for warm weather or whenever you need a burst of flavor. Happy grilling, and thank you for being part of this food-loving community. Enjoy every juicy, vibrant bite!
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Grilled Mango Pineapple Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Grilled Mango Pineapple Chicken is a tropical twist on a summer classic! Juicy, quick to grill, and packed with sweet and zesty flavor—perfect for busy nights or outdoor cookouts. Try it today!
Ingredients
For the Chicken:
1 ½ lbs thin-sliced boneless, skinless chicken breasts
8 oz mango-pineapple salsa
⅓ cup lime juice
¼ cup olive oil
½ tsp black pepper
For the Peppers:
1 large yellow bell pepper, sliced
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
For Garnish:
4 oz mango-pineapple salsa
½ cup diced mango
⅓ cup pineapple tidbits
2–4 tbsp fresh chopped cilantro (optional)
Instructions
- Marinate the Chicken: In a large zip-top bag, combine chicken breasts, salsa, lime juice, olive oil, and pepper. Seal and massage gently to coat. Refrigerate for at least 30 minutes or up to overnight.
- Preheat Grill: Brush the grill grates lightly with oil and heat to medium-high.
- Prepare Bell Peppers: In a grill basket, toss bell pepper strips with olive oil, salt, and pepper.
- Grill Chicken and Peppers: Position the chicken on one half of the grill and the basket of peppers on the other. Discard the marinade. Close the lid and cook the chicken for 4–5 minutes per side, or until fully cooked. Stir peppers occasionally—they may finish a bit sooner.
- Serve: Arrange the grilled chicken on a platter. Spoon extra salsa, mango, and pineapple over each piece, sprinkle with cilantro if desired, and serve right away.
Notes
-
Marinate overnight for enhanced flavor.
-
Use a meat thermometer to ensure 165°F internal temp.
-
Grill peaches for extra sweetness.
-
Leftovers keep in the fridge for 5 days.
- Prep Time: 5 minutes Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 22g
- Carbohydrates: 35g
- Protein: 40g