Grilled Mango Pineapple Chicken

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Grilled Mango Pineapple Chicken – EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you’re on a TROPICAL island!! Grilled peppers on the side makes for the PERFECT summer meal that’s HEALTHY and DELICIOUS!!

  • prep time 5 MINUTES
  • cook time 10 MINUTES
  • additional time 30 MINUTES
  • total time 45 MINUTES



  •  1 1/2 pounds thin-sliced boneless skinless chicken breasts (I had 4 breasts)
  •  8 ounces Island Salsa (or use your favorite mango-pineapple salsa)
  •  1/3 cup lime juice
  •  1/4 cup olive oil
  •  1/2 teaspoon freshly ground black pepper, or to taste

Bell Peppers

  •  1 large yellow bell pepper, sliced into 1/2-inch wide strips
  •  2 tablespoons olive oil
  •  1 teaspoon kosher salt, or to taste
  •  1/2 teaspoon freshly ground black pepper, or to taste


  •  4 ounces Island Salsa, or as desired
  •  1/2 cup diced mango (I used frozen that I thawed and drained)
  •  1/3 cup pineapple tidbits (I used frozen that I thawed and drained)
  •  2 to 4 tablespoons fresh cilantro, optional for garnishing


  1. Chicken – To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
  2. Lightly oil grill grates and preheat grill to medium-high heat.
  3. Bell Peppers – Add the peppers to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
  4. Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired. While chicken cooks, intermittently stir the peppers with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
  5. Garnishes – Place chicken on a large serving platter and top each chicken breast with additional salsa as desired, evenly place the mango and pineapple, and optionally sprinkle with cilantro and serve immediately. Chicken is best fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

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