This Grilled Mango Pineapple Chicken is a sweet and tangy delight! Juicy chicken breasts are marinated in a blend of fresh mango and pineapple, making each bite bursting with flavor.
I love how easy it is to whip up on a sunny day. Just grill it up and serve with rice or a salad. Your taste buds will thank you for this tropical treat! 🌴🍍
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal because they grill well and stay juicy. If you’re looking for a leaner option, skinless thighs can work too. Alternatively, tofu or tempeh can replace chicken for a plant-based meal.
Mango: A ripe mango adds sweetness and flavor. If mangos aren’t in season, you can use peaches or nectarines instead. They give a similar taste profile. Frozen mango chunks are also a good substitute if you can’t find fresh.
Pineapple: Fresh pineapple is tasty, but canned works too—just make sure it’s in juice and not syrup! For an alternative, try diced kiwi for a tropical feel, or even peach slices for something different.
Cilantro: Fresh cilantro imparts a bright flavor. If you’re not a fan of cilantro, parsley makes a good substitute, or you can skip it entirely. Chopped green onions also add a nice touch.
Olive Oil: This is used for marinade and grilling. You can swap with avocado oil for high heat or even coconut oil for a subtle flavor twist.
How Do You Marinate Chicken for Maximum Flavor?
Marinating is a key step that dramatically boosts the flavor of your chicken. Start by preparing your marinade and letting the chicken soak it up. The longer, the better, but even 30 minutes is effective.
- Combine olive oil, soy sauce, honey, garlic powder, ground ginger, salt, and pepper in a bowl.
- Place chicken in a resealable bag, pour the marinade over, seal tightly, and massage the bag to coat the chicken.
- Refrigerate for at least 30 minutes or up to 2 hours for a richer flavor.
When ready to grill, remember to discard any leftover marinade to avoid contamination. Enjoy your flavorful chicken!
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Mango-Pineapple Salsa:
- 1 ripe mango, diced
- 1 cup pineapple, diced (fresh or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
For Grilling:
- 2 cups yellow bell peppers, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 30 minutes to marinate, and about 15 minutes to grill. In total, you should allow for roughly 1 hour to enjoy this delicious dish from start to finish!
Step-by-Step Instructions:
1. Make the Salsa:
In a mixing bowl, combine the diced mango, pineapple, red bell pepper, red onion, and chopped cilantro. Gently stir them together and set the bowl aside. Letting it sit for a bit helps all those fruity flavors mix together nicely!
2. Prepare the Marinade:
In another bowl, whisk together the olive oil, soy sauce, honey, garlic powder, ground ginger, and a sprinkle of salt and pepper. This will be your tasty marinade for the chicken.
3. Marinate the Chicken:
Place the chicken breasts into a large resealable bag. Pour the marinade over the chicken, seal the bag, and give it a good massage to coat the chicken evenly. Pop it in the fridge to marinate for at least 30 minutes, or up to 2 hours for the best flavor.
4. Preheat the Grill:
While the chicken is marinating, get your grill going. Preheat it to medium-high heat. While that heats up, toss the sliced yellow bell peppers in a little olive oil, and add some salt and pepper to taste.
5. Grill the Chicken:
Once the chicken is marinated, take it out of the bag and throw away any leftover marinade. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side. Make sure the internal temperature reaches 165°F to ensure it’s fully cooked!
6. Grill the Peppers:
When there are just a few minutes left on the chicken, add the seasoned yellow bell peppers to the grill. Cook them until they are tender and have nice grill marks.
7. Let It Rest:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps it stay juicy. After resting, slice the chicken into strips.
8. Serve and Enjoy:
On your plate, top the grilled chicken with the mango-pineapple salsa. Serve it alongside the grilled yellow bell peppers, and if you want, garnish with a little more fresh cilantro. Enjoy your delicious, tropical-inspired grilled chicken!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use firm tofu, shrimp, or even salmon in place of the chicken. Just adjust the cooking time accordingly: tofu should be grilled until heated through, shrimp needs just 2-3 minutes per side, and salmon typically takes around 4-6 minutes per side depending on thickness. Make sure to marinate them in the same way for great flavor!
Can I Use Canned Fruits Instead of Fresh?
Yes, canned fruits work well if fresh is not available. Just ensure to drain the canned fruits (especially pineapple) well to avoid excess moisture in the salsa. This will help keep the texture vibrant and prevent it from becoming soggy!
How to Store Leftovers?
Store leftover grilled chicken and salsa in separate airtight containers in the fridge for up to 3 days. To reheat the chicken, gently warm it in the microwave or on the stove, adding a splash of water to retain moisture. The salsa can be served cold, so no need to heat it!
Can This Dish Be Made Ahead of Time?
Yes, you can marinate the chicken a day in advance and store it in the fridge. The salsa can also be prepared ahead of time and kept in an airtight container in the fridge for about 2 days. Just give it a stir before serving to redistribute the flavors!
