Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
02 -
8 ounces Island Salsa or mango-pineapple salsa
03 -
⅓ cup lime juice
04 -
¼ cup olive oil
05 -
½ teaspoon freshly ground black pepper
→ Bell Peppers
06 -
1 large yellow bell pepper, sliced into 1/2-inch wide strips
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
→ Garnishes
10 -
4 ounces Island Salsa
11 -
½ cup diced mango (fresh or thawed frozen)
12 -
⅓ cup pineapple tidbits (fresh or thawed frozen)
13 -
2 to 4 tablespoons fresh cilantro (optional)
# Instructions:
01 -
Place chicken in a large ziptop plastic bag. Add salsa, lime juice, olive oil, and black pepper. Seal bag and manipulate to coat chicken evenly. Refrigerate for at least 30 minutes or overnight.
02 -
Lightly oil grill grates and preheat grill to medium-high heat.
03 -
Place bell pepper strips in a grill basket. Drizzle with olive oil and season with salt and pepper. Toss with grilling tongs to coat evenly.
04 -
Place chicken on one side of the grill and the pepper-filled grill basket on the other side. Discard the marinade bag. Close grill lid and cook chicken for 4-5 minutes per side, or until fully cooked. While chicken cooks, stir peppers occasionally with tongs until they reach desired tenderness (they may finish 1-2 minutes before the chicken).
05 -
Transfer chicken to a serving platter. Top each breast with additional salsa as desired. Distribute mango and pineapple pieces evenly over the chicken. Sprinkle with cilantro if using and serve immediately.
# Notes:
01 -
You can use either fresh or frozen mango and pineapple. If using frozen, ensure they're fully thawed and drained before garnishing.