This Grilled Mango Pineapple Chicken is a tasty dish filled with sweet and juicy flavors. The chicken is marinated with delicious mango and pineapple for a tropical twist!
Grilling really brings out the sweetness, and trust me, your taste buds will thank you! I love serving this with rice or a salad for a bright, fun meal. 🥭🍍
Ingredients & Substitutions
Chicken Breasts: Boneless skinless chicken breasts are great for this recipe because they cook quickly and absorb flavors well. If you prefer, you can substitute with chicken thighs for a juicier option.
Pineapple and Mango: Fresh fruit adds sweetness and freshness. If they are out of season, canned versions work, but ensure to drain them well. Frozen fruit can also be used in a pinch.
Red Bell Pepper: This adds a nice crunch and color. You could swap it with yellow or orange bell pepper for a different color and slightly different sweetness.
Soy Sauce: If you’re looking for a lower-sodium option, low-sodium soy sauce is available. For a gluten-free version, try tamari or coconut aminos.
Honey: Maple syrup or agave can replace honey if you’re vegan or prefer a different sweetness. Adjust a bit since their sweetness might vary.
How Do You Grill Chicken Without Drying It Out?
Grilling chicken can be tricky! To keep it juicy, marinate it well to enhance the flavor and moisture. Here’s a simple approach:
- Marinate for at least 30 minutes, but ideally for 2 hours for deeper flavor.
- Preheat the grill to medium-high to get that nice sear without drying out the meat.
- Cook chicken for 6-7 minutes on each side, using a meat thermometer to check for 165°F (75°C).
Letting the chicken rest for a few minutes after grilling before slicing helps it retain its juices. Enjoy your tender and flavorful grilled chicken!
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- Salt and pepper to taste
For the Fruit Salsa:
- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For the Potatoes:
- 4 medium-sized potatoes, cut into wedges
- Olive oil, for tossing
- Salt and pepper to taste
Optional:
- Lime wedges for serving
How Much Time Will You Need?
You’ll need about 10 minutes for prep, 30 minutes to 2 hours for marinating the chicken, and an additional 20-30 minutes for cooking. Overall, plan for around 1 hour and 30 minutes to 2 hours from start to finish to allow for marinating and grilling.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the soy sauce, honey, olive oil, lime juice, minced garlic, grated ginger, and a sprinkle of salt and pepper. Add the chicken breasts to the bowl, ensuring they’re well-coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 30 minutes—longer if you can, up to 2 hours for deeper flavor!
2. Prepare the Fruit Salsa:
While the chicken is marinating, make the fruit salsa. In a separate bowl, combine the diced pineapple, mango, finely chopped red bell pepper, and chopped cilantro. Mix them together gently and add a pinch of salt. Set this bowl aside to allow the flavors to blend nicely.
3. Prepare the Potatoes:
Take the potato wedges and place them in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss the wedges to ensure they’re evenly coated. If you want, feel free to add any herbs or spices that you like.
4. Preheat the Grill:
While you’re preparing the potatoes and salsa, heat up your grill to medium-high heat. This will help everything cook evenly and get those nice grill marks.
5. Grill the Chicken and Potatoes:
Once your grill is ready, place the marinated chicken breasts on it. Cook each side for about 6-7 minutes or until the chicken reaches an internal temperature of 165°F (75°C). At the same time, add the potato wedges to the grill. Cook them for about 10-15 minutes, turning them occasionally until they’re tender and have beautiful grill marks.
6. Serve:
After the chicken is fully cooked, transfer it to a serving platter. Top it with your delicious mango-pineapple salsa. Arrange the grilled potato wedges around the chicken for a colorful presentation. Top with extra cilantro for garnish and serve with lime wedges on the side if you’d like a zesty kick!
Enjoy your flavorful grilled mango pineapple chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating! You can do this by placing it in the refrigerator overnight or using the quick method of submerging it in a sealed plastic bag in cold water for about an hour. Pat the chicken dry after thawing to ensure the marinade adheres well.
Can I Substitute the Fruits in the Salsa?
Absolutely! If fresh pineapple and mango aren’t available, feel free to use canned or frozen fruit as a substitute. Make sure to drain any canned fruit thoroughly. Other tropical fruits like kiwi or papaya can also make delicious additions to the salsa!
How Do I Store Leftover Chicken and Salsa?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. The fruit salsa can be stored in a separate container for the same duration. To reheat, gently warm the chicken in the microwave or on the stovetop, but be careful not to dry it out.
What Should I Serve With Grilled Mango Pineapple Chicken?
This dish pairs perfectly with a side of rice or quinoa for a complete meal. You can also serve it with a fresh green salad or grilled vegetables to complement the sweet and savory flavors of the chicken and salsa!
