Grilled Mango Pineapple Chicken

Grilled Mango Pineapple Chicken — 🥭🍍🍗 EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you’re on a TROPICAL island! Grilled peppers on the side makes for the PERFECT summer meal!

This grilled chicken recipe has summer written all over it. It tastes islandy, tropical, and we adored it.

The chicken is tender and juicy and the chunks of mango and pineapple are where it’s at for me.

I marinated the chicken in a mango-pineapple salsa, garnished the cooked chicken with some reserved salsa, and added additional mango chunks and pineapple tidbits — both courtesy of the Trader Joe’s freezer case. Fresh is always best but I didn’t have fresh on hand so went with frozen.

Yellow bell peppers are lightly charred to crisp-tender perfection and are easily grilled along side the chicken in a grill basket.

Ingredients for Mango Pineapple Chicken

To make the grilled mango pineapple salsa chicken, you’ll need: 

• Thin-sliced chicken breasts 
• Island salsa – see FAQs for substitutions
• Lime juice 
• Olive oil
• Yellow bell pepper
• Diced mango – I used frozen
• Diced pineapple – I used frozen
• Fresh cilantro 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Grilled Pineapple Chicken

1. I started off using about 2/3-bottle of this chunky Island Salsa which has mango, pineapple, and red jalapeno peppers. I doctored up the salsa by adding olive oil and lime juice. This mixture will serve as the grilled chicken marinade. 
2. Add the chicken and marinade to a bag, seal it, and let it sit in the fridge for at least 30 minutes to marinate. 
3. Once the chicken has had time to marinate, preheat the grill to medium-high heat.
4. Place the chicken on one side and the bell pepper on the other side (I recommend grilling the pepper in a grill basket). 
5. Once the chicken and the pepper are cooked to your liking, remove to a platter and garnish with additional salsa, diced mango and pineapple, and fresh cilantro. 

Storage and Reheating Instructions

To store: Let leftovers cool before sealing in an airtight container. The mango pineapple grilled chicken will last up to 5 days.

To reheat: Reheat individual portions in the microwave for 30-second intervals.

What to Serve with Mango Pineapple Chicken

Strawberry, Avocado, and Kale Salad with Strawberry-Apple Cider Vinaigrette

Grilled Vegetables with Basil Vinaigrette

Baked Tortilla Chips

Mediterranean Pasta Salad

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4.50 from 24 votes

Grilled Mango Pineapple Chicken

By Averie Sunshine

🥭🍍🍗 EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you're on a TROPICAL island! Grilled peppers on the side makes for the PERFECT summer meal!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

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Equipment

• 1 outdoor (gas) grill OR
• 1 indoor grill pan (if making indoors or you don't have a grill)

Ingredients  

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Chicken

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

Bell Peppers

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

Garnishes

• ▢ 4 ounces Island Salsa, or as desired
• ▢ ½ cup diced mango, I used frozen that I thawed and drained
• ▢ ⅓ cup pineapple tidbits, I used frozen that I thawed and drained
• ▢ 2 to 4 tablespoons fresh cilantro, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

• To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
• Lightly oil grill grates and preheat grill to medium-high heat.
• Add the peppers to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
• Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
• While chicken cooks, intermittently stir the peppers with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
• Place chicken on a large serving platter and top each chicken breast with additional salsa as desired, evenly place the mango and pineapple, and optionally sprinkle with cilantro and serve immediately.

Notes

Storage: Chicken is best fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1serving, Calories: 521kcal, Carbohydrates: 35g, Protein: 40g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1339mg, Potassium: 976mg, Fiber: 4g, Sugar: 22g, Vitamin A: 3671IU, Vitamin C: 71mg, Calcium: 63mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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