Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
0.5 teaspoon cracked black pepper, or just use what you like
02 -
60 ml olive oil
03 -
80 ml fresh lime juice, squeezed
04 -
227 g mango-pineapple salsa
05 -
680 g boneless chicken breasts, sliced thin (about 4 pieces)
→ Bell Peppers
06 -
0.5 teaspoon cracked black pepper, or just sprinkle as you want
07 -
1 teaspoon kosher salt (or as needed)
08 -
30 ml olive oil
09 -
1 big yellow bell pepper, sliced in strips, each about 1.25 cm wide
→ Garnishes
10 -
2–4 tablespoons chopped fresh cilantro, if you like to top things off
11 -
53 ml pineapple tidbits, thawed and drained if they're frozen
12 -
120 ml mango cubes, thaw if using frozen and drain
13 -
113 g mango-pineapple salsa (add as much as you want)
# Instructions:
01 -
Set out the grilled chicken on a big platter. Layer on some more salsa, a scoop of diced mango, pineapple pieces, and fresh cilantro if you're into it. Bring it to the table right away.
02 -
Move the chicken you've been marinating over to one side of your hot grill. Pop the grill basket with bell peppers on the other side. Go ahead and toss that bag the chicken was in. Shut the lid, flip the chicken once after a few minutes and grill 4 to 5 minutes per side until they're done and juices look clear. While the chicken cooks, keep tossing the peppers now and then—they'll probably finish up just before the chicken does.
03 -
Drop bell pepper strips right into your grill basket. Hit them with a pour of olive oil, dust with salt and black pepper, and toss it all so everything's got some coating.
04 -
Brush a thin layer of oil over the grill grates. Get your grill or grill pan heated up to medium-high.
05 -
Stuff those chicken breasts, your salsa, lime juice, oil, and black pepper into a big zip-top bag. Squeeze out the air, squish everything around to cover the chicken, and chill it in the fridge for 30 minutes or if you've got time, leave it there overnight.
# Notes:
01 -
It's tastiest right after grilling, but you can stash leftovers in an airtight container in the fridge for up to 5 days, or tuck them in the freezer for as long as 4 months.