Grilled Mango Pineapple Chicken

A juicy and flavorful grilled chicken dish topped with fresh mango and pineapple, perfect for summer grilling.

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Prep Time 10

Cook Time 10

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Grilled, Tropical

Calories: 400

For the chicken and marinade

1.5 pounds thin-sliced boneless skinless chicken breasts
8 ounces Island Salsa A fruit-forward salsa typically made with mango, pineapple, peppers, and lime.
1/3 cup lime juice
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper

For the grilled peppers

1 large yellow bell pepper, sliced into 1/2-inch wide strips Can substitute with red or orange bell pepper.
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the topping

Preparation

Make the marinade by combining Island Salsa, lime juice, olive oil, and black pepper in a large zip-top plastic bag with the chicken. Seal and massage the bag to coat the chicken evenly.
Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
Prepare the grill by brushing the grates with oil and preheating to medium-high heat.
Slice the yellow bell pepper into strips, toss with olive oil, kosher salt, and black pepper, and place in a grill basket.

Grilling

Place the marinated chicken on one side of the grill and the bell pepper basket on the other side.
Cook the chicken for about 4 to 5 minutes on the first side without flipping.
Flip the chicken and cook for another 4 to 5 minutes until the internal temperature reaches 165°F.
Check the peppers occasionally and remove them when tender and browned.

Topping and Serving

Transfer grilled chicken to a serving platter and top with remaining Island Salsa, diced mango, and pineapple tidbits.
Optionally sprinkle fresh cilantro on top before serving with grilled peppers on the side.

Serve immediately and consider pairs like coconut rice, black beans, or warm tortillas for a complete meal.