This grilled mango pineapple chicken is a tasty dish with juicy chicken, sweet mango, and ripe pineapple. It’s bright, colorful, and perfect for a sunny day!
Trust me, the fruity sauce makes it a hit! I love how easy it is to whip up—just grill and enjoy. Great for impressing guests or treating yourself! 🍍🍗
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts for a quick cook and juicy interior. If you prefer dark meat, chicken thighs work just as well—just adjust the cooking time to ensure it’s fully cooked.
Mango: Fresh, ripe mango is key for sweetness and flavor. If you can’t find ripe mango, consider using frozen mango chunks or canned if fresh isn’t available, just rinse them well!
Pineapple: Fresh pineapple is ideal, but canned pineapple can also work in a pinch. The sweetness might be slightly different, so adjust your honey accordingly to balance the flavors.
Yellow Bell Pepper: This adds a sweet crunch. Feel free to swap with other bell peppers or zucchini if you want different colors or flavors. Red or orange bell peppers are great alternatives!
How Do I Get My Chicken Perfectly Grilled?
To ensure your chicken is perfectly grilled, the marinade is crucial. You want to marinate it for at least 30 minutes, but for the best flavor, aim for 1 hour or overnight if possible. Make sure to preheat your grill to medium-high heat—this helps to sear the chicken to keep it juicy.
- Check the internal temperature using a meat thermometer; it should reach 165°F (75°C).
- Let the chicken rest for a few minutes after grilling to allow juices to redistribute.
- If you notice flare-ups on the grill, move the chicken to a cooler part of the grill to prevent burning.
Easy Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 ripe mango, peeled and chopped (reserve some for sauce)
- 1 cup fresh pineapple chunks (reserve some for sauce)
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 small red chili or 1/2 teaspoon red chili flakes (optional, for mild heat)
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus at least 30 minutes to marinate, and around 15 minutes to grill. So, if you include marinating time, plan for about 1 hour total. It’s quite easy and well worth the wait for those delightful flavors!
Step-by-Step Instructions:
1. Prepare the Marinade/Sauce:
In a blender or food processor, combine the freshly chopped mango, pineapple chunks, olive oil, lime juice, minced garlic, honey, red chili (if using), ground cumin, salt, and pepper. Blend everything until it’s mostly smooth, but leave a bit of texture. You’ll use this as a marinade and a sauce later!
2. Marinate the Chicken:
Take your chicken breasts and place them into a shallow dish or ziplock bag. Pour half of your delicious mango pineapple sauce over the chicken, making sure to coat all sides well. Cover your dish or seal the bag and pop it in the fridge for at least 30 minutes (1 hour is even better if you can wait!). This step really brings out the flavors!
3. Prepare the Grill:
While your chicken is marinating, get your grill ready by preheating it to medium-high heat. Don’t forget to lightly oil the grill grates to prevent sticking—you can use a paper towel dipped in oil or non-stick spray.
4. Grill the Chicken:
After marinating, take the chicken out of the fridge and discard any leftover marinade. Place the chicken breasts on the hot grill. Cook for about 6-7 minutes on each side. You want to make sure the internal temperature reaches 165°F (75°C) for perfectly cooked chicken. Look for those beautiful grill marks!
5. Grill the Vegetables:
While the chicken is grilling, toss the sliced yellow bell pepper in a bit of olive oil, salt, and pepper. Place them on the grill alongside the chicken. Grill until they’re just softened and lightly charred, about 5-6 minutes.
6. Serve:
Once everything is grilled to perfection, arrange your chicken and bell pepper on a platter. Drizzle the remaining mango pineapple sauce over the top for that extra burst of flavor. Optional: sprinkle some chopped fresh cilantro and add a few pineapple chunks for garnish!
7. Optional Zesty Kick:
For a little extra zing, serve with lime wedges on the side. Squeeze some lime over your dish right before enjoying!
Enjoy your bright, flavorful grilled mango pineapple chicken, perfect for any warm-weather meal or a delightful gathering with friends and family!
FAQ for Easy Grilled Mango Pineapple Chicken
Can I Use Frozen Fruit for This Recipe?
Yes, you can use frozen mango and pineapple, but make sure to thaw them completely and drain any excess liquid. This will help you maintain a good texture and avoid too much moisture in your sauce.
Can I Marinate the Chicken Overnight?
Absolutely! Marinating overnight allows the chicken to absorb even more flavor. Just remember to keep it sealed in the fridge and for best results, use a ziplock bag or air-tight container.
How Do I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth to maintain moisture if needed!
What Can I Serve With This Dish?
This grilled mango pineapple chicken pairs beautifully with rice, quinoa, or a fresh salad. You can also serve it alongside grilled vegetables or tortillas for a delicious taco night!
