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When you want to give your weeknight a summer feel, throw some chicken on the grill and toss in mango and pineapple. Every bite packs a punch of charred goodness plus sweet, tangy fruits. Pop some colorful peppers on the side and you’ll have a plate full of sunshine no matter the day.
First made this on a sticky July evening with the kids. Now, every warm spell guarantees it’s on the menu. Makes a regular dinner suddenly feel like a celebration.
Tasty Essentials
- Thin sliced boneless skinless chicken breasts: Quick to cook and super tender if they’re all about the same size—check your pieces.
- Mango pineapple salsa: This chunky fruit mix makes a sweet base for your marinade. Any kind is fine, from jarred to homemade.
- Lime juice fresh squeezed: Lifts the flavors up with a bit of zip. Juicier limes tend to be heavier, so grab those if you can.
- Olive oil: Helps everything grill up easy and gets those nice grill marks. Go for extra-virgin for stronger flavor.
- Black pepper: Gives it a little heat and highlights the sweetness—fresh ground tastes best.
- Yellow bell pepper: Crisp and sweet, grills beautifully. Pick one that's bright and firm.
- Kosher salt: Rounds out the flavors and makes your veggies nice and soft.
- Diced mango for garnish: Pile some cubes on top for color and a fresh, juicy pop (if using frozen, drain first).
- Pineapple tidbits: Sweet, tangy bites that boost those tropical notes. Canned or thawed from frozen work just fine.
- Cilantro: Adds a fresh cool note and a splash of color. Not your thing? Just skip it.
Fast Steps
- Prepare the Marinade:
- Put chicken, salsa, lime juice, oil, and black pepper into a big zip bag. Squeeze out extra air, seal it up, and smoosh it around so everything’s coated. Stash in the fridge for 30 minutes, or leave overnight if you want a big punch of flavor.
- Heat the Grill:
- Coat your grill (or pan) in oil so things won’t stick. Turn it up to medium-high and let it get super hot—if you can barely hold your hand over it for a second, you’re ready.
- Prep the Peppers:
- Drop sliced peppers into a grill basket. Drizzle on oil, toss with salt and some black pepper. Mix it up so the pieces are shiny and covered.
- Grill Chicken and Peppers:
- Lay out the chicken on one side of your hot grill and place the basket of peppers on the other. Toss out the used marinade. Close the lid and cook chicken 4–5 minutes, then flip. Keep the lid closed so it stays juicy. Stir the peppers here and there—they might be ready first, so grab them off early if they look good.
- Finish and Serve:
- Set the chicken on a platter. Pour on extra salsa if you love it saucy, then top with diced mango and pineapple bits, plus a handful of cilantro. Serve roasted peppers on the side and dig in while everything’s warm.
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Mango’s always supposed to be the star here, but I’m a sucker for those grilled, smoky peppers. Made a big batch for the Fourth and barely had any left for lunch the next day.
Keeping Leftovers
Stash your leftover chicken and peppers in an airtight tub—they’ll keep for five days chilled. For freezing, let everything cool, then pack it tight. Salsa and chicken are good for four months frozen. Peppers get a bit softer after thawing, but the flavor’s still awesome.
Swap Suggestions
If you’re missing mango pineapple salsa, regular mango salsa does the trick, or spice things up with pineapple salsa and diced jalapeno. Boneless chicken thighs are juicier if that’s your thing. Any bell pepper—red, orange, whatever—you’ll get great taste.
Serving Magic
Heap it all on a scoop of coconut rice for pure beach vibes. Want something lighter? Pile it onto crisp lettuce, splash on lime, and it’s a showstopper salad. Or wrap it in tortillas—taco night, anyone?
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Fun Backstory
This mango pineapple chicken is a mashup you’ll see in all sorts of spots from Latin America to the Caribbean. Smoky grilled chicken, chunky fruity salsas, and a squeeze of lime make every mouthful pop.
FAQs About the Recipe
- → Could I switch out the mango and pineapple for something else?
Definitely! Try using some peach or papaya if you’re looking to mix things up and stick with that sweet touch.
- → How long do I let the chicken sit in the marinade?
At least thirty minutes works. But if you leave it overnight, the flavors go even deeper.
- → What if I don’t have a grill handy?
No worries. An indoor grill pan or a hot cast iron skillet can give you those same smoky grill vibes.
- → What’s the best way to keep leftovers?
Pop them into something airtight and chill them in the fridge for up to five days. Want to hold onto them longer? Freeze for four months and just reheat later.
- → Can I top it with anything besides cilantro?
Absolutely—a few sprigs of parsley are great, or squeeze extra lime juice over the top if cilantro’s not your thing.
- → Is this meal spicy?
The salsa brings a little warmth, but nothing too wild. If you want extra heat or less, just swap out your salsa for one that fits your mood.