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Grilled Mango Pineapple Chicken – A Tropical Delight in Just 10 Minutes!

Grilled Mango Pineapple Chicken
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This easy grilled chicken recipe features a sweet and tangy mango-pineapple salsa marinade and is paired with colorful grilled bell peppers. Perfect for warm-weather meals, BBQs, or when you’re just craving an island-inspired dish in under an hour.

Ingredients

Scale

For the Chicken

  • 1½ lbs thin-sliced boneless skinless chicken breasts (about 4 pieces)

  • 8 oz Island Salsa (or your favorite mango-pineapple salsa)

  • ⅓ cup lime juice

  • ¼ cup olive oil

  • ½ tsp freshly ground black pepper (or to taste)

For the Grilled Bell Peppers

  • 1 large yellow bell pepper, sliced into ½-inch wide strips

  • 2 tbsp olive oil

  • 1 tsp kosher salt (or to taste)

  • ½ tsp freshly ground black pepper (or to taste)

Toppings (Optional but Recommended!)

  • 4 oz Island Salsa

  • ½ cup diced mango (fresh or thawed from frozen)

  • ⅓ cup pineapple tidbits (fresh or thawed from frozen)

  • 2–4 tbsp fresh chopped cilantro

Instructions

  • Marinate the Chicken:
    In a large zip-top bag, combine chicken breasts, salsa, lime juice, olive oil, and black pepper. Seal the bag and toss to coat. Marinate in the fridge for at least 30 minutes (or up to overnight for more flavor).

  • Prep the Grill:
    Lightly oil grill grates and preheat your grill or grill pan to medium-high heat.

  • Grill the Peppers:
    Place the sliced peppers in a grill basket. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

  • Grill the Chicken:
    Remove chicken from marinade (discard used marinade). Place on one side of the grill, and the grill basket with peppers on the other.

    • Grill chicken for 4–5 minutes per side, with the lid closed, until cooked through.

    • Stir the peppers occasionally; they may finish a couple minutes earlier than the chicken.

  • Serve it Up:
    Plate the grilled chicken, spoon more salsa on top, and sprinkle with diced mango, pineapple tidbits, and fresh cilantro. Serve hot alongside the grilled peppers.

Notes

  • No grill? Use a grill pan or cast-iron skillet indoors!

  • Make it spicier: Add sliced jalapeños to the salsa or marinade.

  • Serving ideas: Great over coconut rice, quinoa, or in tacos!

  • Time-saver: Use store-bought mango-pineapple salsa or even a tropical fruit chutney.

Nutrition

Find it online: https://recipes.gernarb.com/grilled-mango-pineapple-chicken-a-tropical-delight-in-just-10-minutes/