This Grilled Mango Pineapple Chicken is a tropical delight! Juicy chicken pieces are marinated in a sweet and tangy mix of mango and pineapple, then grilled to perfection.
Every bite is bursting with flavor, making it a fun dish for summer barbecues! I love serving it with rice or in tacos—talk about a delicious combo!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for this recipe due to their quick cooking time. If you prefer, chicken thighs can be used for extra juiciness. They may take a little longer to cook, but they tend to be more flavorful.
Mango: A ripe mango adds a lovely sweetness. If mango isn’t available, try peaches or nectarines for a similar fruity flavor. Frozen mango chunks can also work well if you’re in a pinch.
Pineapple: Fresh pineapple is my favorite here, but canned pineapple chunks are a good substitute. Just make sure to drain them if using canned. You can also use other tropical fruits like papaya or kiwi for a unique twist.
Red Bell Pepper: Red bell peppers add color and crunch. Feel free to swap in yellow or orange bell peppers, or even diced jalapeños for a bit of heat. If you don’t have bell peppers, zucchini or corn can be good alternatives.
Olive Oil: This is the base for the marinade, giving flavor and moisture. If you’re looking for a different taste, avocado oil or canola oil can be used instead. These oils work well for grilling.
How Do I Make Sure My Chicken is Perfectly Grilled?
Grilling chicken can often cause it to overcook or dry out. Here are some simple tips to ensure it’s juicy and tender:
- Marinate the chicken: Allowing at least 30 minutes, or up to 2 hours, lets the flavors penetrate the meat and helps tenderize it.
- Preheat the grill: This helps get nice grill marks and cooking is even. Medium-high heat is ideal for chicken; too high and it might burn.
- Check the temperature: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe consumption. This is the safest way to ensure it’s cooked properly.
- Rest the chicken: After grilling, let the chicken rest for a few minutes before slicing. This keeps it juicy as the juices redistribute.
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Mango Pineapple Salsa:
- 1 ripe mango, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Optional:
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and mix the marinade, plus at least 30 minutes for marinating the chicken. Cooking the chicken will take around 15 minutes, making the total time approximately 1 hour including marinating. It’s easy and packed with flavor!
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a medium bowl. Combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, and a sprinkle of salt and pepper. Mix everything together until it’s well combined. This will be the tasty marinade for your chicken!
2. Marinate the Chicken:
Take the chicken breasts and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. If you’re using a bag, seal it tightly, and if you’re using a dish, cover it. Pop it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours if you want even more flavor.
3. Prepare the Mango Pineapple Salsa:
While the chicken is marinating, let’s whip up some refreshing mango salsa! In a bowl, combine the diced mango, pineapple chunks, red bell pepper, red onion, and chopped cilantro. Mix everything together gently. Season with a little salt and pepper to taste. Set the salsa aside while you get the chicken ready.
4. Preheat the Grill:
Time to get grilling! Preheat your grill to medium-high heat. When it’s nice and hot, take the chicken out of the marinade and discard the marinade. This will keep your chicken from being too soggy.
5. Grill the Chicken:
Place the chicken on the grill and cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C) and no longer have a pink center. Grilling will give it a beautiful char and fantastic flavor!
6. Let It Rest:
Once grilled, remove the chicken from the grill and let it rest for a few minutes. This helps keep it juicy.
7. Serve and Enjoy:
Slice or serve the grilled chicken whole, topped with your mango pineapple salsa. If you like, garnish with lime wedges for a zesty kick. Enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before marinating. You can thaw chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Once thawed, pat it dry before marinating to help the flavors absorb better.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can substitute it with any other neutral oil like vegetable oil, canola oil, or avocado oil. You can also use coconut oil for a hint of tropical flavor, just be mindful if you’re grilling at high temperatures as it has a lower smoke point.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken in the microwave or in a preheated oven until heated through. Enjoy the leftover mango salsa as a fresh topping!
Can I Make the Mango Salsa Ahead of Time?
Absolutely! You can prepare the mango salsa up to 1 day in advance. Store it in an airtight container in the fridge. Just give it a gentle stir before serving to recombine the ingredients if any juices have separated.
