Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts
02 -
8 ounces mango-pineapple salsa or Island Salsa
03 -
⅓ cup lime juice
04 -
¼ cup olive oil
05 -
½ teaspoon freshly ground black pepper
→ Bell Peppers
06 -
1 large yellow bell pepper, sliced into 1/2-inch wide strips
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
→ Garnishes
10 -
4 ounces mango-pineapple salsa or Island Salsa
11 -
½ cup diced mango (thawed and drained if frozen)
12 -
⅓ cup pineapple tidbits (thawed and drained if frozen)
13 -
2 to 4 tablespoons fresh cilantro, optional
# Instructions:
01 -
In a large zip-top plastic bag, combine chicken, salsa, lime juice, olive oil, and black pepper. Seal the bag and massage to evenly coat the chicken. Refrigerate for at least 30 minutes or overnight for optimal flavor.
02 -
Lightly oil the grill grates and preheat the grill to medium-high heat.
03 -
Place bell pepper strips in a grill basket, drizzle with olive oil, season evenly with salt and black pepper, and toss with tongs to coat. Place the grill basket on one side of the grill.
04 -
Place marinated chicken on the other side of the grill and discard the marinade bag. Grill chicken for approximately 4 to 5 minutes per side with the lid closed, until fully cooked.
05 -
Stir the bell peppers intermittently while grilling. They may cook slightly faster than the chicken; remove them once done.
06 -
Transfer the grilled chicken to a serving platter. Top each piece with additional salsa, mango, pineapple, and cilantro if desired. Serve immediately.
# Notes:
01 -
Chicken is best served fresh but can be stored airtight in the fridge for up to 5 days or frozen for up to 4 months.