Pin it
Juicy chicken grilled with mango and pineapple salsa is the kind of meal that brings the tropics straight to your backyard. I love how quickly this comes together and how the sweet tangy salsa caramelizes on the grill. Every bite feels like a summer escape whether you fire up the outdoor grill or opt for a stovetop grill pan. Toss in some bell peppers on the side and you have a weeknight dinner that looks and tastes like a celebration.
I first tried this to break a boring dinner streak and my whole family went silent from the first bite. Now it is a must whenever summer cravings hit.
Ingredients
- Thin-sliced boneless skinless chicken breasts: These cook evenly and soak up marinades pick cuts with minimal fat for juiciest results
- Mango pineapple salsa: Brings both sweetness and tang look for refrigerated salsa for extra freshness or make your own
- Lime juice: Adds brightness choose fresh limes for the best flavor
- Olive oil: Keeps chicken moist and helps prevent sticking use extra virgin if possible
- Freshly ground black pepper: Gives a little kick buy whole peppercorns and grind fresh
- Yellow bell pepper: Adds crunch and color pick one with firm and glossy skin
- Kosher salt: Deepens flavors and seasons the vegetables make sure it feels slightly gritty for best effect
- Mango and pineapple tidbits: Brings bursts of fruit frozen works well if thawed and drained before using
- Cilantro: Optional but adds a fresh herbal punch try to find bright green leaves
Step-by-Step Instructions
- Marinate the Chicken:
- Combine the chicken breasts salsa lime juice olive oil and black pepper in a large ziptop bag. Seal the bag and massage to coat the chicken fully refrigerate for at least thirty minutes or overnight for deeper flavor
- Preheat and Prep the Grill:
- Brush the grill grates lightly with oil and heat to medium-high. If indoors preheat a grill pan over medium-high heat
- Prepare the Peppers:
- Slice your yellow bell pepper into thick strips. Toss with olive oil kosher salt and black pepper until evenly coated. Place in a grill basket or on foil for the grill
- Grill the Chicken:
- Place the marinated chicken on one side of the grill discard marinade. Close the lid and cook for four to five minutes until grill marks appear. Flip each breast close lid again and cook another four to five minutes until just cooked through and juicy
- Grill the Peppers:
- While the chicken grills stir the peppers every couple of minutes to blister on most sides. They may finish slightly before the chicken just move to a cooler part of the grill to keep warm
- Finish and Serve:
- Arrange the grilled chicken on a platter. Top with extra salsa and scatter the diced mango and pineapple on each breast. Sprinkle with fresh cilantro if using and serve hot with the sweet peppers on the side
Pin it
To me the magic is in the charred edges where the salsa caramelizes. I still remember laughing with my kids around the picnic table as the sunset and biting into the first juicy piece each summer.
Storage Tips
Leftover chicken keeps in the fridge for up to five days. For best texture slice cold chicken and bring to room temperature before eating or gently reheat on low. Freeze cooked chicken breasts tightly wrapped for up to four months then thaw overnight in the refrigerator before reheating or serving chilled.
Ingredient Substitutions
Swap in boneless thighs if you prefer darker meat and even juicier results. For the salsa almost any fruit-based salsa will do. If you cannot find mango use peaches or nectarines and canned pineapple works too just drain well.
Serving Suggestions
Pile chicken on soft tortillas for a tropical taco night. It is delicious sliced onto salads with extra fruit or even cold in sandwiches. For a bigger meal add coconut rice or grilled corn.
A Bite of the Tropics
This recipe draws from my love of Caribbean flavors the way charred sweet tropical fruit plays against savory spice. Nothing livens up chicken more than the sweet and tangy notes of mango and pineapple on a hot grill.
Frequently Asked Questions
- → Can I use a different type of salsa for this dish?
Yes, you can use your favorite type of tropical or even standard salsa. Just ensure it complements the mango and pineapple flavors for the best results.
- → Can this be cooked without a grill?
Absolutely! You can use an indoor grill pan or even bake the chicken in the oven. Sauté the peppers separately in a skillet for best texture.
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the flavors to infuse. For deeper flavor, you can marinate it overnight in the refrigerator.
- → What sides go well with this dish?
Rice, quinoa, or a light green salad are excellent sides to complement the tropical flavors of the chicken and salsa.
- → Can I substitute fresh mango and pineapple for frozen ones?
Yes, fresh mango and pineapple are perfect for this recipe. Just ensure they're ripe and juicy for maximum flavor.
- → Can I make this dish ahead of time?
The chicken is best served fresh off the grill, but you can prepare the marinade and salsa a day in advance to save time when cooking.