This Grilled Mango Pineapple Chicken is a fun dish full of sweet flavors! Juicy chicken is cooked to perfection and topped with a vibrant mango and pineapple salsa. Yum!
When I make this, it feels like summer on a plate! I love serving it with rice or salad, and it always impresses friends. Plus, who doesn’t love fruit with their chicken? 🍍🥭
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe as they grill up juicy and tender. If you’re looking for a healthier option, you can use skinless thighs, which have more flavor and keep moisture better on the grill.
Mango: A ripe mango adds a wonderful sweetness. If you can’t find ripe mango, you can use frozen mango chunks, which are picked at peak ripeness. Alternatively, peach or apricot could be fun substitutions as they have similar textures.
Pineapple: Fresh pineapple is great, but canned pineapple also works well in a pinch. Just drain the syrup and rinse. For a different flavor, try using peaches or nectarines instead — both will give a lovely flavor when grilled.
Olive Oil: If you’re out of olive oil, avocado oil or canola oil are perfect substitutes. They both have a high smoke point and won’t overpower the other flavors. I often use avocado oil for its nutty taste.
Spices: The smoked paprika gives a nice depth. If you don’t have it, regular paprika with a touch of cumin can work too. For a little heat, consider adding cayenne or chili powder to your spice mix.
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is essential for infusing flavor. Here’s how to do it right:
- Mix your marinade ingredients in a bowl—this includes the mango, pineapple, lime juice, honey, and spices.
- Transfer the chicken to a resealable bag or dish and pour in the marinade. Make sure every piece is well-coated.
- Seal the bag, removing excess air, and let it marinate in the fridge. Even 1 hour works, but if you can do overnight, it really intensifies the flavor.
- Before grilling, let the chicken sit at room temperature for about 15 minutes. This helps it cook evenly.
Grilled Mango Pineapple Chicken Recipe
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons honey (optional, for added sweetness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Salsa:
- 1 ripe mango, diced
- 1 cup pineapple chunks (fresh or canned)
- Fresh cilantro, chopped for garnish
For Grilling:
- 1 bell pepper (yellow or red), sliced
- 1 onion, sliced
How Much Time Will You Need?
This delicious Grilled Mango Pineapple Chicken recipe takes about 15 minutes of prep time and at least 1 hour for marinating in the fridge. Plus, you’ll need around 10-12 minutes for grilling. In total, set aside about 1 hour and 30 minutes for preparation and cooking.
Step-by-Step Instructions:
1. Prepare the Mango-Pineapple Salsa:
In a mixing bowl, combine the diced mango, pineapple chunks, lime juice, honey (if you’re using it), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything well to combine. It’s a tasty blend that you’ll set aside a portion for topping the grilled chicken later.
2. Marinate the Chicken:
Take the chicken breasts and place them in a resealable plastic bag or a shallow dish. Pour the remaining marinade from the mixing bowl over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and put it in the refrigerator to marinate for at least 1 hour, or for even better flavor, overnight!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. If you plan to grill the bell peppers and onions on wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
4. Grill the Chicken:
After marinating, take the chicken out of the fridge and let any excess marinade drip off. Place the chicken on the preheated grill and cook for about 6-7 minutes on each side, or until it’s fully cooked through and reaches an internal temperature of 165°F (75°C).
5. Grill the Vegetables:
While the chicken is grilling, toss the sliced bell pepper and onion with olive oil, salt, and pepper. Place them on the grill alongside the chicken and cook for about 5-6 minutes, or until they are tender and have nice char marks.
6. Rest and Serve:
Once the chicken is done grilling, remove it from the grill and let it rest for a few minutes. This helps keep the chicken juicy. After resting, slice the chicken and arrange it on a serving platter.
7. Top with Salsa and Garnish:
Now it’s time to top the grilled chicken with the reserved mango-pineapple salsa and sprinkle some fresh cilantro on top for a burst of flavor.
8. Enjoy Your Meal!
Serve your Grilled Mango Pineapple Chicken immediately, accompanied by the grilled bell peppers and onions. Enjoy your delicious and tropical meal!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just be sure to thaw the chicken completely before marinating. You can thaw frozen chicken overnight in the refrigerator or quickly submerge it in cold water in a sealed plastic bag. Pat it dry before marinating to ensure the seasoning sticks better.
What Other Fruits Can I Use Instead of Mango and Pineapple?
Feel free to get creative! You can substitute the mango with peaches or papaya, and use kiwi or berries in place of pineapple. Adjust the lime juice and honey according to the sweetness of the fruit you choose.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to reheat, consider doing so in the oven at 350°F (175°C) to keep the chicken moist, adding a splash of water or broth if necessary to prevent drying out.
Can I Grill This on a Stovetop Grill Pan?
Yes! If you don’t have an outdoor grill, you can use a stovetop grill pan. Preheat the pan over medium-high heat, add a little olive oil to prevent sticking, and grill the chicken and vegetables just as you would on an outdoor grill. Keep an eye on the cooking time as it may vary slightly!
