This Grilled Mango Pineapple Chicken is a burst of sunshine on your plate! Tender chicken is marinated in sweet mango and tangy pineapple, then grilled to perfection.
It’s like a tropical vacation with every bite! I love serving it with rice, so I can soak up all that yummy sauce. Honestly, you won’t believe how great this tastes! 🌞
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for grilling and keep the dish light. If you’re looking for a substitute, turkey breast or tofu can work well for a different protein choice.
Pineapple and Mango: Fresh, ripe versions bring wonderful sweetness. Canned pineapple or frozen mango are good backups if fresh ones aren’t available. Just make sure to drain or thaw them before use.
Bell Pepper: I love using red or yellow peppers for their sweetness. Green bell peppers are a reliable substitute but will add a slightly different flavor. You can also try zucchini or even avocado for a unique twist!
Cilantro: Fresh cilantro brings a bright flavor. If you’re not a fan, parsley works as a milder substitute. You can also leave it out entirely based on your preference.
Honey/Maple Syrup: These add sweetness to the marinade. You can also use agave syrup or a sugar substitute if you want to reduce sugar intake.
How Do You Grill Chicken to Perfection?
Grilling chicken can be tricky, but with a few tips, you’ll get juicy, delicious results every time! Make sure to start with chicken at room temperature – this helps it cook more evenly.
- Preheat your grill on medium-high. This ensures that the chicken gets a nice sear.
- Brush the chicken with oil to prevent sticking. Salt and pepper also enhance the flavor.
- Cook for about 6-7 minutes on each side. Avoid flipping too often; let it develop grill marks.
- Use a meat thermometer to check the internal temperature, which should reach 165°F (75°C) for safety.
- After grilling, let the chicken rest for a few minutes to lock in juices.
How to Make Grilled Mango Pineapple Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Salt and pepper to taste
For the Salsa:
- 1 cup fresh pineapple, diced
- 1 cup mango, diced
- 1/2 cup bell pepper, diced (red or yellow)
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp honey or maple syrup
- 1 tsp chili powder
For the Grilled Potatoes:
- 2 cups sliced potatoes (for grilling)
- A little olive oil, salt, and pepper
How Much Time Will You Need?
This tasty dish takes about 15 minutes to prep and around 30 minutes to grill. You’ll spend a bit of time making the fresh salsa, grilling the chicken, and preparing the potatoes. In less than an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Make the Mango Pineapple Salsa:
In a medium bowl, combine the diced pineapple, mango, bell pepper, red onion, minced garlic, chopped cilantro, lime juice, honey, and chili powder. Stir everything together until well mixed. Set this tasty salsa aside for now.
2. Prepare the Grill:
Preheat your grill to medium-high heat. This will help sear the chicken nicely and give it great flavor.
3. Marinate the Chicken:
In a separate small bowl, whisk together the olive oil, salt, and pepper. Brush this mixture evenly over the chicken breasts to coat them well.
4. Grill the Chicken:
Place the chicken on the hot grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This ensures your chicken is cooked through and juicy.
5. Prepare the Grilled Potatoes:
While the chicken is grilling, toss the sliced potatoes in a bit of olive oil, salt, and pepper. Place them on the grill alongside the chicken. Grill the potatoes for about 10-12 minutes, turning occasionally until they become tender and slightly charred.
6. Serve and Enjoy:
Once the chicken is grilled, remove it from the grill and let it rest for a few minutes. Then, slice the chicken into pieces and serve topped with the mango pineapple salsa. Pair it with the grilled potatoes on the side for a complete meal. If you’d like, garnish with extra cilantro for a nice touch!
Dig in and enjoy your delicious grilled mango pineapple chicken!
Can I Use Canned Pineapple and Mango instead of Fresh?
Yes, you can use canned pineapple and mango! Just be sure to drain them well to remove excess liquid. Keep in mind that the flavor might be slightly different, and fresh fruit typically adds a brighter taste to the salsa.
What Can I Substitute for Honey or Maple Syrup?
If you prefer not to use honey or maple syrup, you can substitute agave syrup or brown sugar. Use about the same amount as you would honey or maple syrup. If you want a sugar-free option, consider using a sugar alternative like stevia or monk fruit sweetener.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and potatoes in the microwave or a skillet over medium heat until warmed through. The salsa can be served cold or at room temperature.
Can I Grill Other Vegetables Along with the Chicken?
Absolutely! Grilled vegetables like zucchini, asparagus, or corn are great additions. Just be sure to cut them into similar sizes for even cooking, and season them with olive oil, salt, and pepper like the potatoes.
