This Grilled Mango Pineapple Chicken is a sweet and savory delight! Tender chicken is marinated in a juicy mix of mango and pineapple, then grilled to perfection. Yum!
There’s nothing like the smell of fruit and chicken on the grill. I love serving this with a side of rice—it makes for a colorful and tasty meal. Plus, it’s super easy to whip up!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish due to their quick cooking time. If you prefer, you can use thighs for more flavor and moisture, or even tofu for a vegetarian option. Just adjust grilling time accordingly!
Mango and Pineapple: Fresh mango and pineapple add a sweet, tropical touch. If fresh isn’t available, you can use canned versions, just be sure to drain them well. I sometimes add a splash of orange juice for extra flavor!
Red Bell Pepper: This adds crunch and color. You can substitute it with yellow or orange bell pepper for a similar taste. If you’re looking for a lower sugar option, use zucchini instead.
Cilantro: Fresh cilantro brings brightness. If you’re not a fan of cilantro, try parsley or basil instead. Both add a nice herbal note without overpowering the dish!
Honey or Maple Syrup: Either sweetener works for that hint of sweetness. If you’re cutting down on sugar, try agave or a sugar-free syrup. I love using maple syrup for its unique flavor!
How Do I Ensure My Chicken Stays Juicy on the Grill?
Grilling chicken breasts can sometimes lead to dryness if not done properly. Here are some tips to keep your chicken juicy:
- Marinate your chicken at least 30 minutes (or longer!). This adds flavor and moisture.
- Preheat the grill to medium-high. A hot grill will sear the chicken quickly, locking in juices.
- Avoid flipping the chicken too often; let it cook for about 6-7 minutes on each side for those beautiful grill marks.
- Use a meat thermometer; aim for 165°F (75°C) for perfectly cooked chicken.
- Let the chicken rest for a few minutes after grilling before slicing. This helps juices redistribute, making each bite tender!
How to Make Grilled Mango Pineapple Chicken?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup fresh mango, diced
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp olive oil
- 1/4 cup honey or maple syrup
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
How Much Time Will You Need?
This delicious grilled mango pineapple chicken will take about 15 minutes to prepare and 30 minutes to marinate, plus about 15 minutes for grilling. So, overall, you’re looking at roughly 1 hour to get this tasty dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Mango Pineapple Salsa:
In a medium bowl, toss together the diced mango, pineapple, red bell pepper, red onion, and chopped cilantro. This will create a fresh and vibrant salsa. Set it aside to let the flavors meld while you work on the chicken.
2. Make the Marinade:
In a separate bowl, whisk together the olive oil, honey (or maple syrup), soy sauce, lime juice, minced garlic, ground cumin, paprika, salt, and pepper. This tasty marinade will infuse your chicken with amazing flavors!
3. Marinate the Chicken:
Place your chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken and seal the bag or cover the dish. Pop it in the fridge and let it marinate for at least 30 minutes, or up to 2 hours if you have the time. The longer, the better!
4. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This will give your chicken those wonderful grill marks and a delicious smoky flavor.
5. Grill the Chicken:
Take the chicken out of the marinade and let the excess drip off. Place the chicken on the hot grill and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through. You want the internal temperature to reach 165°F (75°C) for safety.
6. Let It Rest:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This step lets the juices settle in, making your chicken extra juicy!
7. Serve and Enjoy!
Slice the grilled chicken and top it with your fresh mango-pineapple salsa. If you’d like, garnish with a bit more chopped cilantro. Dive in and enjoy this tropical delight!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before marinating. Thaw chicken in the fridge overnight or in cold water for about an hour. Pat it dry before adding to the marinade to ensure better flavor absorption.
What If I Don’t Have Fresh Mango or Pineapple?
No worries! You can substitute with canned or frozen mango and pineapple. If using canned, drain the fruit well to avoid excess liquid in your salsa. For frozen fruits, thaw and drain before dicing to get the best texture.
How to Store Leftover Chicken?
Store any leftover chicken and salsa in separate airtight containers in the fridge for up to 3 days. To reheat, cover with a damp paper towel and microwave in short intervals until warmed through, being careful not to overcook the chicken.
Can I Make the Salsa Ahead of Time?
Absolutely! The salsa can be made up to 3 hours ahead of time and stored in the fridge. This not only saves time, but the flavors will meld together, enhancing the overall taste. Just give it a gentle stir before serving!
