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When I want a dinner that screams vacation vibes on a random Tuesday, I toss together this vibrant grilled mango pineapple chicken. Juicy chicken, caramelized fruit, and bright lime come together fast, with colorful peppers on the side to bring that beachy mood straight to your plate—minus the airfare.
This came together first with my kids on a sticky evening in July, and now we can’t get through summer without it. Easiest way to turn an ordinary meal into a celebration.
Irresistible Ingredients
- Cilantro: Toss on some fresh chopped leaves at the end for a pop of color, or skip it if you’re not into it.
- Pineapple tidbits: Extra nibbles of sweetness that double down on the tropical notes—grab canned or thawed frozen for less fuss.
- Diced mango for garnish: A final juicy hit on top—choose ripe yet firm fruit and press out any water if defrosted.
- Kosher salt: Draws all the flavors out and keeps those veggies tasty and tender.
- Yellow bell pepper: Crisp, sweet, and perfect for grilling—snag one with shiny skin and no squishy bits.
- Black pepper: Adds a zesty punch and balances the sweetness—fresh cracked packs the most oomph.
- Olive oil: Pulls it all together for silkiness and those beautiful grill lines—use extra virgin for that little pepper kick.
- Lime juice, freshly squeezed: Wakes everything up with a tart, citrusy blast—pick heavy limes for maximum juice.
- Mango pineapple salsa: Sweet and zippy, bringing instant life to the marinade—homemade or store-bought with chunky pieces is best.
- Thin-sliced, boneless, skinless chicken breasts: Quick cooking and always juicy—look for fresh, even pieces or frozen that thaw evenly.
Simple Steps for Awesome Results
- Wrap Up and Dish Out:
- Move your chicken to a platter, top with as much salsa as you like, scatter pineapple and mango on each piece, finish with cilantro, and pile the grilled peppers on the side before digging in.
- Grilling Time:
- Put your chicken on one half of the grill, drop the basket of peppers on the other, and close it up. Grill chicken four or five minutes per side, flipping once—juices should run clear when it’s done. Peppers might finish slightly sooner; give them a stir here and there and take them off once they’re tender and charred.
- Get Peppers Ready:
- Cut your yellow pepper into strips and toss in a grill basket. Drizzle with olive oil, sprinkle salt and pepper all over, and mix with tongs so every bit gets slick and seasoned.
- Fire Up the Grill:
- Brush your grill or grill pan lightly with oil so things don’t stick. Preheat to medium-high heat until you can barely keep your hand close for more than a second or two.
- Mix the Marinade:
- Throw your chicken, salsa, lime juice, olive oil, and pepper in a big zipper bag. Squeeze most of the air out, seal, and squish everything around so it’s coated. Chill in the fridge for at least a half hour or let it soak overnight for deeper flavor.
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I’ll never say no to the mango, but honestly, those grilled peppers are irresistible. One year I made a double batch for July 4th, and somehow the leftovers were all gone by lunchtime the day after.
Best Ways to Store
Pop leftovers in a sealed container in the fridge—good for up to five days. For longer stash, let them cool before freezing and pack tight. Chicken with salsa handles freezing for about four months. Peppers can get a little soft after thawing, but the flavor holds strong.
Switch Things Up
Run out of mango pineapple salsa? Grab just mango salsa or just pineapple and toss in diced jalapeño for a kick. Out of chicken breasts? Use boneless chicken thighs for extra juiciness. You can also swap yellow peppers for red or orange ones—whatever you’ve got works great.
Fun Ways to Serve
Make it feel like a tropics getaway by pairing with coconut rice. Lighten things up by throwing everything onto crisp romaine leaves and squeezing over more lime. Or tuck it all inside warm tortillas and call it taco night.
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Quick Backstory
Mango pineapple chicken blends flavors you’ll taste across Latin America and the Caribbean—smoky grilled meat with sweet, bold fruit salsas. The balance of juicy, sweet, tangy, and a little char is a game-changer for basic grilled chicken.
Common Questions
- → Is it okay to swap out mango and pineapple for something else?
Absolutely! You can toss in papaya or peaches instead for the same juicy, sweet bite and a new twist.
- → How long do I need to let the chicken soak in the marinade?
Try to give it at least half an hour. Got time to spare? Let it sit overnight and it’ll taste even better.
- → Can I cook this without a traditional grill?
Of course. A grill pan on your stovetop or a hot cast iron works just as well for that awesome char.
- → What’s the best way to keep any food left over?
Pop leftovers in an airtight container in your fridge for up to five days, or stash them in the freezer for four months max.
- → Got any other topping ideas instead of cilantro?
Parsley or a squeeze of lime is a great sub if cilantro’s not your fave.
- → Does this come out spicy?
The salsa just gives a gentle kick, but you can easily bump up or cool down the heat depending on the type you use.