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Nothing brings summer to your weeknight table like chicken thrown on the grill with mango and pineapple. Each bite is loaded with smoky char plus fruity zing. Lively peppers on the side add sweetness and color so you’re eating bright, sunny vibes no matter what day it is.
Made this for the first time one hot July night with my kids. Now it pops up on repeat whenever it’s warm out. Instantly makes dinner feel like a party.
Vibrant Ingredients
- Cilantro: Brings color and a cool, almost lemony note. If you’re not into it, skip it—no big deal.
- Pineapple tidbits: Sweet and tangy pops that amp up those tropical vibes. Go with canned or thawed frozen—whatever’s handy.
- Diced mango for garnish: Toss a few cubes on top for a jolt of color and juicy bite (drain frozen mango if it’s watery).
- Kosher salt: Makes everything taste vibrant and keeps the veggies soft and yummy.
- Yellow bell pepper: Adds a sweet snap and grills up nice. Get one that’s firm and shiny.
- Black pepper: Adds a peppery kick and sharpens the sweet flavors best when freshly cracked.
- Olive oil: Makes grilling easy and helps get those tasty grill lines. Extra-virgin oil tastes a bit punchier.
- Lime juice fresh squeezed: Adds zip and lifts every flavor. Heavy limes usually have more juice, so grab those if you can.
- Mango pineapple salsa: A chunky sweet base for the marinade. Use whatever you have or make your own—just keep it full of fruit.
- Thin sliced boneless skinless chicken breasts: They cook up tender and quick. Even thickness is key, so check your pieces.
Easy Instructions
- Finish and Serve:
- Put the chicken on a big plate. Pile on more salsa if you want it extra saucy. Scatter pineapple bits and diced mango over the top, toss on some fresh cilantro, and bring those grilled peppers alongside. Chow down while it’s hot.
- Grill Chicken and Peppers:
- Stretch the chicken out on one side of the hot grill and set your grill basket full of peppers over on the other. Chuck the used marinade in the trash. Put the lid down and grill the chicken about 4–5 minutes, then flip and wait till it’s juicy and done—lid keeps it super moist. Peppers might be ready first, so stir them from time to time and take ’em off early if they look perfect.
- Prep the Peppers:
- Dump pepper strips into a grill basket. Hit them with a drizzle of oil, a sprinkle of salt, and some pepper. Toss everything around with tongs so it’s all shiny and coated.
- Heat the Grill:
- Brush your grill grates (or pan) with oil for easy cleanup. Crank to medium-high and wait till it’s so hot you can barely keep your hand above it for a second or two.
- Prepare the Marinade:
- Drop chicken, lime juice, salsa, oil, and pepper in a big zip bag. Push most air out, zip it, then massage until every bit is covered. Pop in the fridge for at least 30 minutes, or keep it in there overnight for bold taste.
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Mango always steals the show, but honestly those smoky peppers are my favorite. We made a huge batch on the Fourth of July and I barely snagged any leftovers for lunch the next day.
How to Store
Stick extra chicken and peppers in a sealed container and they’ll last five days in the fridge. Freezing’s easy too: just cool everything first, then pack tight. Salsa and chicken stay awesome for four months in the freezer. Peppers thaw a bit softer, but the taste is all there.
Easy Ingredient Swaps
No mango pineapple salsa? Plain mango salsa works fine, or swap in pineapple salsa with chopped jalapeno if you like heat. Try boneless chicken thighs if you’re all about juicy bites. Any color bell pepper will do—red or orange are just as tasty.
Smart Serving Ideas
Spoon everything over coconut rice for island flair. Trying to stay light? Dump it all on crisp lettuce, douse with extra lime, and you’ve got a killer salad. Or stuff it in warm tortillas and call it taco night.
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Fun Origins
This mango pineapple chicken throws together flavors you’ll find all over Latin America and the Caribbean. Smoky chicken, fruity salsas, and a burst of lime make every bite something you’ll remember.
Frequently Asked Questions
- → Can I use other fruits besides mango and pineapple?
Of course! You can swap in papaya or even some peach slices if you want to change up the fruit and keep that sweet vibe.
- → How long should I marinate the chicken?
Give it at least half an hour. If you've got the time, letting it sit overnight pulls in even more flavor.
- → Can this be made without a grill?
Totally. An indoor grill pan works great. Or just fire up a cast iron skillet until it’s super hot for that grill feel.
- → How should leftovers be stored?
Stick leftovers in an airtight container in the fridge for up to five days. You can also freeze them for around four months and eat when you want.
- → Are there alternative garnishes I can use?
Sure thing—some parsley or just squeeze a bit more lime juice over the top if you don’t like cilantro.
- → Is this dish spicy?
The salsa gives it a little kick, but it’s not too spicy. Swap in hotter or milder salsa if you want to turn the heat up or down.