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Grilled Mango Pineapple Chicken

Grilled Mango Pineapple Chicken with a sticky tropical glaze made from mango puree, pineapple juice, honey, and citrus. Marinate for deep flavor, then grill until golden with fruit-basting for a sweet, island-style finish.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and tropical marinade
  • 2 lb chicken breasts or thighs
  • 1 cup mango puree
  • 0.5 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.25 Salt and pepper to taste
Grilled fruit topping
  • 1 Fresh mango and pineapple slices for grilling

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the mango-pineapple marinade
  1. Blend mango puree, pineapple juice, honey, lime juice, garlic, ginger, salt, and pepper until smooth and glossy.
  2. Reserve 1/2 cup marinade for basting in a small container.
Marinate
  1. Marinate chicken for 2-6 hours, refrigerating until well coated and fragrant.
Grill the chicken
  1. Grill chicken over medium-high heat for 6-7 minutes per side, basting with the reserved marinade during grilling for a caramelized sheen and golden color.
Grill the fruit and serve
  1. Grill fresh mango and pineapple slices for 2 minutes per side until lightly charred and warmed through.
  2. Serve grilled fruit with the chicken, spooning any remaining glaze over the top.

Notes

For the best glaze, use the reserved marinade only while grilling and keep it separate from raw-chicken marinade. Refrigerate leftovers in a covered container for up to 3 days; freeze chicken (without fruit) for up to 2 months. To make it dairy-free and still sweet, keep honey as-is or swap in maple syrup for a similar flavor profile.