Mango Pineapple Chicken Grill (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
60 ml olive oil
02 -
0.5 teaspoon freshly ground black pepper, use more or less if you like
03 -
227 g mango-pineapple salsa
04 -
680 g thin, boneless chicken breasts, about 4 pieces
05 -
80 ml lime juice, freshly squeezed
→ Bell Peppers
06 -
1 teaspoon kosher salt, just add what you prefer
07 -
0.5 teaspoon ground black pepper, more if needed
08 -
30 ml olive oil
09 -
1 large yellow bell pepper, sliced into 1.25 cm sticks
→ Garnishes
10 -
53 ml pineapple bits, drain if using frozen
11 -
2–4 tablespoons chopped cilantro, sprinkle on top if you want
12 -
120 ml diced mango, defrosted and drained if frozen
13 -
113 g mango-pineapple salsa, or as much as you want
# Step-by-Step Directions:
01 -
Toss your chicken, salsa, lime juice, oil, and some pepper into a big zip bag. Close it up. Give it a good squeeze all over so everything gets covered. Let it chill in the fridge for at least half an hour, or even overnight if you can wait.
02 -
Heat up your grill or a grill pan on medium-high so it's hot. Rub oil on the grates so stuff doesn't stick.
03 -
Dump the bell pepper strips into a grill basket. Drizzle them with some olive oil, toss on salt and pepper, and mix it all up so it's coated well.
04 -
Set the chicken pieces on one side of the grill. Place the pepper basket on the other. Get rid of the marinade bag. Cook the chicken with the lid down, flipping once, about 4–5 minutes per side, until cooked through and juicy. While that's happening, give the peppers a few stirs—they'll be done a bit sooner, so keep an eye out.
05 -
Put the hot chicken on a big platter and dress each piece with extra salsa, mango, pineapple, and cilantro if that's your thing. Eat right away.
# Helpful Notes:
01 -
It's best when fresh, but stow any leftovers in a sealed container in the fridge for up to 5 days, or pop in the freezer and keep for about 4 months.