Mango Pineapple Grill (Printable Version)
Quick grilled chicken mixed up with bits of sweet mango, pineapple, and bold peppers. When you're after a zesty dish that’s ready in no time, this will do the trick.
# What You'll Need:
→ Chicken
01 -
680 g boneless chicken breasts, slice into four thin pieces
02 -
227 g mango-pineapple salsa
03 -
80 ml freshly squeezed lime juice
04 -
60 ml olive oil
05 -
Sprinkle cracked black pepper—use 0.5 teaspoon or your favorite amount
→ Bell Peppers
06 -
1 big yellow bell pepper, cut into strips about 1.25 cm wide
07 -
30 ml olive oil
08 -
Add cracked black pepper (0.5 teaspoon, or as you see fit)
09 -
1 teaspoon kosher salt, more or less to taste
→ Garnishes
10 -
120 ml mango chunks, thaw and drain if frozen
11 -
Top with extra mango-pineapple salsa (113 g or as much as you like)
12 -
Fresh cilantro, chopped up (about 2–4 tablespoons) if you want that fresh bite
13 -
53 ml pineapple chunks, thawed and drained if coming from the freezer
# Step-by-Step Guide:
01 -
Toss your chicken slices, salsa, lime juice, olive oil, and black pepper in a big zip bag. Squeeze out the extra air and squish it all around to soak the chicken. Chill in the fridge at least a half hour, or for a deeper flavor, just leave it overnight.
02 -
Spread a thin coat of oil over the grill grates. Heat up your grill or grill pan to medium-high so it's ready to go.
03 -
Dump the sliced bell pepper into your grill basket. Give them a good drizzle of olive oil, then shake on some salt and black pepper. Toss everything around so the strips get coated well.
04 -
Put your marinated chicken on one side of your hot grill. Place the basket of peppers on the other. Pitch the bag you used for marinating. Close the lid—flip the chicken once about halfway through, and let both sides grill for 4 to 5 minutes until it's cooked through and juices run clear. Every so often while it cooks, give the peppers a few tosses so they cook evenly. The peppers should be done just a bit quicker than the chicken.
05 -
Pile the chicken on a big serving plate. Spoon on extra salsa, add a heap of mango cubes, sprinkle pineapple bits, and fresh cilantro if you're into that. Take it straight to your table and dig in.
# Additional Notes:
01 -
Tastes best straight off the grill. If you end up with leftovers, stash them in the fridge in a tight container for up to 5 days. You could freeze them up to 4 months if you want.