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Grilled Mango Pineapple Chicken

Grilled Mango Pineapple Chicken is a juicy and flavorful tropical chicken recipe marinated in mango pineapple salsa and lime juice.
It's grilled until perfectly tender and topped with fresh mango, pineapple, and salsa for a vibrant summer meal.
Ready in under one hour, this easy grilled chicken recipe is perfect for weeknight dinners and backyard cookouts.
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Prep Time 15 minutes
Course Main Course
Cuisine American, Tropical

Ingredients
  

Chicken

  • 1½ pounds thin-sliced boneless skinless chicken breasts
  • 8 ounces mango pineapple salsa Island Salsa or favorite brand
  • ⅓ cup fresh lime juice
  • ¼ cup olive oil
  • ½ teaspoon freshly ground black pepper

Bell Peppers

  • 1 large yellow bell pepper sliced into ½-inch strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Garnishes

  • 4 ounces mango pineapple salsa
  • ½ cup diced mango
  • ⅓ cup pineapple tidbits
  • 2 –4 tablespoons chopped fresh cilantro optional

Instructions
 

  • Place the chicken breasts into a large zip-top bag.
  • Add the mango pineapple salsa, lime juice, olive oil, and black pepper.
  • Seal the bag and massage gently until the chicken is evenly coated.
  • Refrigerate for at least 30 minutes, or overnight for the best flavor.
  • Preheat a grill to medium-high heat and lightly oil the grates.
  • Toss the sliced bell peppers with olive oil, salt, and pepper before placing them in a grill basket.
  • Remove the chicken from the marinade and discard the remaining marinade.
  • Grill the Grilled Mango Pineapple Chicken for 4–5 minutes on one side with the lid closed.
  • Flip and grill another 4–5 minutes, or until the internal temperature reaches 165°F (74°C).
  • Stir the peppers occasionally while grilling until tender and lightly charred.
  • Transfer the chicken to a serving platter.
  • Spoon additional mango pineapple salsa over each chicken breast.
  • Top with diced mango, pineapple tidbits, and fresh cilantro before serving.

Notes

  • Frozen mango and pineapple work well after thawing and draining.
  • Use homemade or store-bought mango pineapple salsa.
  • Serve with coconut rice, cilantro lime rice, grilled corn, or a crisp green salad.
  • Leftovers are delicious sliced into tacos, wraps, salads, or grain bowls.