Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts
02 -
8 ounces mango-pineapple 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
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 -
To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat the chicken. Place the bag in the fridge for at least 30 minutes or overnight to marinate.
02 -
Lightly oil the grill grates and preheat the grill to medium-high heat.
03 -
Add the bell peppers to a grill basket, drizzle evenly with olive oil, season with salt and black pepper, and toss with grilling tongs to coat evenly.
04 -
Add the chicken to one side of the grill, place the grill basket with peppers on the other side, and discard the marinade bag. Grill chicken for about 4 to 5 minutes on the first side with the lid closed, flip, and cook for another 4 to 5 minutes with the lid closed until the chicken is cooked through. Stir the peppers intermittently, grilling until tender and slightly charred.
05 -
Place the grilled chicken on a serving platter. Top each chicken breast with additional salsa, mango, pineapple, and optionally sprinkle cilantro over the top. Serve immediately.
# Notes:
01 -
Chicken is best fresh but leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months.