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Summer feels just right with chicken sizzling on the grill along with juicy pineapple and mango. Every mouthful brings smoky goodness and a big pop of fruity fun. Grilled peppers hanging out on the side means you’ll get sweet bursts of color—can’t help but smile even on a regular weeknight.
Whipped this up for the crew on a sweaty July evening. Now whenever it’s hot, we keep coming back to it. Instantly turns dinner into something special.
Fresh Ingredients
- Pineapple tidbits: Brings sweet, punchy flavor. Canned or frozen (thawed) gets the job done.
- Black pepper: Wakes up the sweet stuff with a zingy bite, especially fresh cracked.
- Yellow bell pepper: Crunchy and candy-sweet, perfect for the grill. Go for ones that look glossy and sturdy.
- Thin sliced boneless skinless chicken breasts: Cook in a flash and turn out juicy. Line them up so they’re about the same size for even cooking.
- Diced mango for garnish: Toss on some orange cubes for color and juiciness. Drain first if you’re using frozen.
- Olive oil: Helps your food not stick, plus gives you those cool grill marks. Extra-virgin brings a stronger taste.
- Cilantro: Pops with color and a fresh, slightly citrusy taste. Not a fan? Just leave it out.
- Kosher salt: Makes flavors shine and softens up the veggies on the grill.
- Lime juice fresh squeezed: Lifts all the flavors and makes them pop. Grab heavy limes since they usually have more inside.
- Mango pineapple salsa: Chunky, fruity, and sweet. Any store-bought or homemade version you like will work, just keep it fruity.
Simple How-To
- Prepare the Marinade:
- Pull out a big zip bag and dump in your chicken, salsa, oil, lime juice, and pepper. Squeeze out the air, seal, and squish it all around so every bit’s coated. Toss it in the fridge for at least a half hour—or leave it overnight for even bigger flavor.
- Heat the Grill:
- Brush the grates (or your pan) with a little oil so nothing sticks. Turn the heat up to medium-high and wait until it’s really hot—test by holding your hand above; you shouldn’t stand it for more than a couple seconds.
- Prep the Peppers:
- Load up your grill basket with pepper strips. Splash with oil and sprinkle on some salt and pepper. Toss them around to shine everything up and coat it all.
- Grill Chicken and Peppers:
- Lay the chicken on one half of the grill, peppers in their basket on the other. Dump out the leftover marinade. Close the lid and grill the chicken 4–5 minutes per side—lid helps hold in the juiciness. Give those peppers a stir here and there and pull them off sooner if they’re already looking good.
- Finish and Serve:
- Move chicken onto a big platter. Add extra salsa if you want more sauce, then top generously with diced mango, pineapple bits, and fresh cilantro. Pile up those grilled peppers on the side and dig in while it’s nice and hot.
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Mango is the star, no question. But honestly, smoky peppers steal my heart every time. We made a giant batch on the Fourth and barely snuck away with enough for next day’s lunch.
Storing Leftovers
Snap leftovers into a tight container and stick in the fridge—they’re great for five days. Freezing is easy too: cool it all first, then seal up and stash away. Frozen, chicken and salsa stay tasty up to four months. Peppers soften when thawed but still taste awesome.
Quick Ingredient Change-Ups
No mango pineapple salsa on hand? Mango salsa alone works, or grab pineapple salsa and toss in diced jalapeno if you’re into some heat. Use boneless thighs instead if you love extra-juicy meat. Bell peppers in any color you’ve got—red and orange are just as sweet and bright.
Chill Serving Ideas
Scoop everything onto coconut rice for vacation vibes at home. Or if you want it light, toss it on a big salad with a splash more lime. Fold into warm tortillas and boom—it’s taco night you’ll want again and again.
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Cool Backstory
This mango pineapple chicken mixes up flavors you’d snack on all over the Caribbean and Latin America. Between smoky bird, fruity salsa, and sharp lime, every bite sticks with you.
Common Recipe Questions
- → Can I use other fruits besides mango and pineapple?
Yep! Try tossing in some papaya or peach if you want to keep the sweet kick but mix up the flavors.
- → How long should I marinate the chicken?
Minimum? Let it soak for 30 minutes. Got extra time? Overnight really packs in the flavor.
- → Can this be made without a grill?
You bet. Use a grill pan inside, or let a cast iron skillet get piping hot for that same sear.
- → How should leftovers be stored?
Pop your leftovers into a tight container. They’re good in the fridge around five days or in the freezer for four months. Just reheat when you want.
- → Are there alternative garnishes I can use?
Totally—swap in chopped parsley or just hit it with more lime juice if cilantro’s not your thing.
- → Is this dish spicy?
It’s got just a hint of heat from the salsa. Want it differently? Go for a milder or bolder salsa, whatever suits you.