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This Grilled Mango Pineapple Chicken delivers a taste of the tropics in just 10 minutes! Juicy chicken marinated in fruity island salsa creates a quick, flavorful meal perfect for summer grilling. Paired with charred bell peppers, it's a healthy, delicious dinner that will transport you to a tropical paradise with every bite.
Last weekend I made this for a backyard gathering, and my friend who "doesn't like fruit with meat" ended up asking for seconds! The tropical flavors perfectly complement the juicy grilled chicken.
Essential Ingredients and Selection Tips
- Thin-Sliced Chicken Breasts - Cook quickly and evenly on the grill
- Island Salsa - Contains mango, pineapple, and red jalapeños for built-in flavor
- Fresh Lime Juice - Adds brightness and helps tenderize the chicken
- Yellow Bell Pepper - Provides a sweet, colorful side that grills beautifully
- Frozen Mango and Pineapple - Convenient option that works perfectly (or use fresh)
- Fresh Cilantro - Adds a pop of color and herbaceous flavor
The magic happens when the sweet, tropical fruit combines with the savory grilled chicken, creating a perfect balance of flavors that's both satisfying and refreshing.
Detailed Cooking Instructions
- Step 1: Prepare the Marinade
- Combine about 2/3 bottle of chunky island salsa with olive oil and fresh lime juice in a bowl. Reserve some of this mixture for serving. The acid in the lime juice helps tenderize the chicken while the salsa provides flavor.
- Step 2: Marinate the Chicken
- Place chicken in a sealable bag with the marinade mixture. Seal and refrigerate for at least 30 minutes to allow flavors to penetrate. For more intense flavor, marinate up to 8 hours.
- Step 3: Preheat the Grill
- Heat your grill to medium-high heat. Clean and oil the grates to prevent sticking. If using a gas grill, preheat with the lid closed for about 10-15 minutes.
- Step 4: Prepare the Vegetables
- Slice the yellow bell pepper into strips or chunks that won't fall through the grill grates. Place them in a grill basket for easier cooking. If you don't have a grill basket, you can use aluminum foil.
- Step 5: Grill to Perfection
- Place the marinated chicken on one side of the grill and the pepper-filled grill basket on the other. Grill chicken about 3-4 minutes per side until internal temperature reaches 165°F. Cook peppers until lightly charred and crisp-tender.
- Step 6: Garnish and Serve
- Transfer everything to a platter. Top with reserved salsa, additional mango and pineapple chunks, and freshly chopped cilantro. The contrast of warm grilled chicken with cool fruit creates an irresistible combination.
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Seasonal Serving Suggestions
During summer months, this tropical chicken pairs beautifully with a strawberry avocado salad or grilled corn on the cob. The lightness of the dish complements warm weather perfectly. For cooler evenings, serve alongside coconut rice or roasted sweet potatoes for a heartier meal that still maintains that vacation feeling. The vibrant colors and refreshing flavors make this dish perfect for outdoor entertaining.
Make-Ahead Possibilities
This recipe adapts wonderfully to busy schedules. Marinate the chicken up to 24 hours in advance and prep your garnishes the day before. For meal prep, grill an extra batch and store in portion containers with steamed rice for quick lunches throughout the week. The flavors actually intensify overnight, making leftovers even more delicious. Just reheat gently to maintain the chicken's juiciness.
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Health Benefits Beyond Flavor
Beyond its incredible taste, this dish delivers impressive nutritional value. The lean chicken provides high-quality protein for muscle maintenance. Mango and pineapple contribute essential vitamins C and A plus digestive enzymes that aid protein absorption. Bell peppers add antioxidants and additional vitamin C. With minimal added fats and no refined carbohydrates, this meal supports overall wellness while satisfying your taste buds.
Recipe Origins and Variations
This tropical-inspired grilling recipe draws from Caribbean and Hawaiian culinary traditions where fruit and protein are commonly paired. For interesting variations, try using chunks of fresh papaya instead of mango, or substitute chicken thighs for more richness. Seafood lovers can apply the same marinade to shrimp or mahi-mahi with fantastic results. Adding a touch of coconut milk to the marinade creates an even more exotic flavor profile.
You Must Know
- Thin chicken breasts cook quickly - don't walk away from the grill
- If using frozen fruit, thaw slightly before using as a garnish
- The marinade can be used as a sauce, but only if it hasn't touched raw chicken
- A grill basket makes cooking vegetables much easier
- For best flavor, let finished chicken rest 5 minutes before serving
I learned the importance of thin chicken breasts for this recipe after my first attempt with thick breasts resulted in charred outsides but undercooked insides. Thin-sliced or pounded chicken breasts are the key to quick, even cooking.
Chef's Essential Tips
- For extra flavor, toast your lime before juicing it
- Add a splash of coconut rum to the marinade for adult gatherings
- Brush chicken with a bit of honey during the last minute of grilling for extra caramelization
- Keep a spray bottle of water nearby to tame any flare-ups on the grill
- For a complete meal, grill pineapple rings alongside the chicken
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This Grilled Mango Pineapple Chicken has become my summer entertaining staple. It's quick enough for weeknights but impressive enough for guests, and the tropical flavors always transport everyone to vacation mode. The combination of sweet fruit with savory grilled chicken creates a perfect balance that pleases even picky eaters.
Final Tips
- Serve with coconut rice for a complete tropical theme
- Add a squeeze of fresh lime juice just before serving for brightness
- Leftovers make excellent wraps or salad toppers
- For a spicier version, add a minced jalapeño to the marinade
- Double the recipe for larger gatherings - it disappears quickly!