Go Back
grilled mango pineapple chicken

Simple Grilled Mango Pineapple Chicken

Delicious Simple Grilled Mango Pineapple Chicken recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1200 kcal

Ingredients
  

For the marinade

  • 1.5 lb chicken breasts (cut into 1-inch thick strips for even grilling)
  • 12 oz fruit salsa (I use Newman's Own Mango Salsa)
  • 1/2 cup lime juice (freshly squeezed for better acidity)
  • 3 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

For the peppers

  • 1 yellow bell pepper (sliced into 1/2-inch wide strips)
  • 1 red bell pepper (sliced into 1/2-inch wide strips)
  • 2 tablespoons olive oil (I prefer Bertolli Extra Virgin for roasting)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes

For the topping

  • 1/2 cup mango (diced into small 1/4-inch cubes)
  • 1/2 cup pineapple (finely chopped)
  • 4 tablespoons fresh cilantro (finely chopped)

Instructions
 

  • Slice the chicken breasts horizontally into 1-inch thick strips for even cooking on the grill. In a bowl, combine the fruit salsa, lime juice, 3 tablespoons olive oil, black pepper, and smoked paprika to create the marinade. Add the chicken strips to the marinade, making sure each piece is well coated. Transfer to a sealed bag or container and refrigerate for at least 30 minutes—this time allows the acid from the lime juice to tenderize the chicken while the salsa flavors penetrate the meat.
  • While the chicken marinates, slice both bell peppers into 1/2-inch wide strips. Dice the mango into small 1/4-inch cubes and finely chop the pineapple and fresh cilantro. Keep all fresh ingredients separate and refrigerated until serving—I find that keeping the fresh fruit and cilantro cold until the last moment preserves their brightness and texture better than if they've been sitting at room temperature.
  • Oil your grill grates thoroughly and preheat to medium-high heat (around 400-450°F). This step should happen about 10 minutes before you're ready to cook so the grill reaches optimal temperature for searing the chicken and getting nice grill marks without drying it out.
  • Place the bell pepper strips in a grill basket with 2 tablespoons olive oil, kosher salt, and red chili flakes. Put the basket on the grill and let the peppers cook, stirring occasionally. Once the peppers are on the grill and softening (about 2-3 minutes in), place the marinated chicken strips directly on the oiled grill grates. Grill the chicken for 4-5 minutes per side until it reaches an internal temperature of 165°F and has nice caramelization—I like to let it sit undisturbed for the first 3 minutes of each side to develop a golden crust. The peppers will finish around the same time, roughly 8-10 minutes total. Discard any excess marinade rather than using it as sauce, since it contacted raw chicken.
  • Transfer the grilled chicken strips to a serving platter and arrange the grilled peppers alongside. Top each portion of chicken with a generous spoonful of the diced mango, chopped pineapple, and fresh cilantro. The contrast between the warm, caramelized chicken and the cool, bright tropical toppings creates an amazing flavor and textural balance. Serve immediately while the chicken is still warm.