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This tropical grilled chicken recipe brings the flavors of the islands to your backyard barbecue. The sweet and tangy combination of mango and pineapple transforms ordinary chicken breasts into a vibrant summer meal that feels like a vacation on a plate.
I first made this recipe during a dreary February weekend when we were all craving sunshine. The bright tropical flavors instantly transported us to warmer days, and it has become our go to meal whenever we need a mental escape to island life.
Ingredients
- Thin sliced chicken breasts: About 1½ pounds. Using thin cut reduces grilling time and allows the marinade to penetrate quickly
- Island salsa or mango pineapple salsa: This provides both flavor and tenderizing acids for the chicken
- Fresh lime juice: For brightness. Always use fresh squeezed for the best flavor profile
- Olive oil: To help carry flavors and prevent sticking on the grill
- Bell peppers: The yellow variety adds gorgeous color contrast and subtle sweetness
- Fresh or frozen mango and pineapple: Either works perfectly making this recipe accessible year round
- Fresh cilantro: Optional but highly recommended for that authentic tropical finish
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken in a zip top bag with salsa lime juice olive oil and black pepper. Seal the bag and massage to ensure even coating. Allow to marinate for at least 30 minutes though overnight creates the most flavorful results. The acids in the lime and salsa begin tenderizing the meat while infusing it with tropical flavors.
- Prepare the Grill:
- Lightly oil your grill grates to prevent sticking. This step is crucial as the sugars in the marinade can cause chicken to adhere to the grates. Preheat your grill to medium high heat which will give you nice grill marks while cooking the chicken through without burning.
- Season the Peppers:
- Add sliced bell peppers to a grill basket and drizzle with olive oil. Season with salt and pepper then toss with grilling tongs until evenly coated. The grill basket prevents the pepper slices from falling through the grates while allowing them to char perfectly.
- Grill to Perfection:
- Place chicken on one side of the grill and the pepper basket on the other. Close the lid and grill chicken for 4 to 5 minutes per side until cooked through. Stir the peppers occasionally as they cook. The closed lid creates an oven like environment ensuring even cooking throughout.
- Assemble and Serve:
- Arrange grilled chicken on a serving platter. Top each piece with additional salsa then scatter the mango and pineapple pieces over the top. Finish with a sprinkle of fresh cilantro if desired. Serve immediately while everything is hot and the fruit is still vibrant.
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The mango pineapple combination reminds me of my honeymoon in Hawaii where we enjoyed similar flavors at a beachside restaurant. Something about these tropical fruits transforms ordinary chicken into something truly special that always sparks conversation at our table.
Make Ahead Options
While this dish shines when served immediately off the grill, you can prepare components ahead of time. Marinate the chicken up to 24 hours in advance for even more flavor infusion. The bell peppers can be sliced and stored in the refrigerator a day ahead. If entertaining, I recommend having all garnishes measured and ready to go before guests arrive, allowing you to focus on perfect grilling rather than last minute prep.
Serving Suggestions
This tropical chicken pairs beautifully with coconut rice which complements the island flavors. Simply prepare your favorite rice recipe with coconut milk in place of some or all of the water. A simple green salad with a lime vinaigrette makes the meal complete. For a full tropical themed dinner party, serve with a pitcher of fruit infused water or pineapple mojitos for the adults.
Ingredient Substitutions
If you cannot find premade mango pineapple salsa, create your own by combining diced mango, pineapple, red onion, jalapeño, cilantro and lime juice. Chicken thighs work wonderfully as a substitute for breasts, just adjust grilling time accordingly. Red or orange bell peppers can replace yellow peppers with equally delicious results. For a spicier version, add a diced jalapeño to your marinade or include a sprinkle of red pepper flakes before serving.
Flavor Variations
Create a teriyaki twist by adding a tablespoon of soy sauce and a teaspoon of honey to the marinade. For a Caribbean inspired version, include a teaspoon of allspice and a pinch of cinnamon. Coconut lovers can brush the chicken with coconut milk during the last minute of grilling for an added layer of tropical flavor. Each variation maintains the spirit of the original while offering new taste experiences.
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Fire up your grill and take a bite of the tropics. This recipe brings summer to your plate no matter the season.
Frequently Asked Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well as a substitute. They may require slightly longer cooking time (about 6-7 minutes per side) and offer more moisture and flavor than breasts.
- → What if I can't find mango-pineapple salsa?
You can easily make your own by combining 1 cup diced mango, 1 cup diced pineapple, 1/4 cup diced red onion, 1 minced jalapeño, 2 tablespoons chopped cilantro, 2 tablespoons lime juice, and salt to taste.
- → Can this dish be made without a grill?
Absolutely! Use a grill pan or cast iron skillet over medium-high heat. Cook the chicken for 5-6 minutes per side and sauté the peppers separately until tender-crisp.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. Without a thermometer, ensure the meat is firm to the touch and the juices run clear when cut.
- → Can I prepare this dish ahead of time?
The chicken can marinate overnight for maximum flavor. You can also grill the chicken and peppers up to 2 days ahead, then reheat gently before serving with fresh toppings.
- → What sides pair well with this dish?
Coconut rice, black beans, grilled vegetables, or a simple green salad complement the tropical flavors perfectly. A lime-cilantro coleslaw also makes a refreshing accompaniment.