This Grilled Mango Pineapple Chicken is a tropical delight! Juicy chicken is marinated in a sweet and tangy mango pineapple mix, giving it an unforgettable flavor.
Every bite is like a mini-vacation, and trust me, you won’t want to stop eating! I love serving it with rice to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect here for easy grilling. If you prefer, you can use thighs for more flavor and moisture. Keep in mind, thighs may need a slightly longer cooking time.
Mango & Pineapple: Fresh fruit is best for that vibrant flavor, but canned options work as a substitute in a pinch. Just make sure they’re packed in juice, not syrup, to keep it healthy!
Red Bell Pepper: The sweetness of red bell pepper adds color and flavor. If you don’t have any, try yellow or orange bell peppers. You could also use zucchini or corn for a different twist.
Cilantro: This fresh herb adds a nice brightness, but if cilantro isn’t your favorite, parsley or even green onions work well too!
Olive Oil: Extra virgin olive oil is my go-to for marinades. If you need a different flavor, avocado oil can be a great alternative.
Honey: If you’re watching your sugar intake, maple syrup or agave syrup can be good substitutes. They provide that nice sweetness without using honey.
How Do I Make Sure My Chicken Stays Juicy While Grilling?
Keeping chicken juicy while grilling can be tricky, but following a few steps makes a big difference. First, marinating the chicken not only adds flavor but also helps retain moisture. Aim for at least 30 minutes in the marinade.
- Make sure to preheat your grill to medium-high heat. This helps sear the chicken, locking in juices.
- Don’t overcrowd the grill, as this can cause uneven cooking.
- Once the chicken is on, resist the urge to poke or press it down, which can release juices. Flip only once!
- Always let the grilled chicken rest for a few minutes before slicing. This allows juices to redistribute.
With these tips, your grilled chicken should turn out flavorful and tender every time! Enjoy the sunshine and those tropical vibes!
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 teaspoon lime juice (optional, for extra tang)
- Optional: 2-3 medium yellow bell peppers, sliced (for grilling alongside the chicken)
For the Salsa:
- 1 ripe mango, diced
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
How Much Time Will You Need?
This flavorful dish takes about 15 minutes to prep, with an additional 30 minutes to marinate the chicken. Once you start grilling, it should take around 15 minutes to cook. So, you’ll be enjoying your delicious meal in about 1 hour!
Step-by-Step Instructions:
1. Prepare the Salsa:
In a mixing bowl, combine the diced mango, chopped pineapple, diced red bell pepper, and half of the chopped cilantro. Give it a good stir and set aside. This will be the fresh salsa to top your chicken later!
2. Make the Marinade:
In a separate bowl, whisk together the olive oil, honey, soy sauce, minced garlic, ground ginger, salt, pepper, and lime juice (if you like a bit more tang). This tasty mix will marinate the chicken and add tons of flavor!
3. Marinate the Chicken:
Place your chicken breasts in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring it’s well coated. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
4. Get the Grill Ready:
Preheat your grill to medium-high heat while the chicken is marinating. This ensures a nice sear on the chicken when you put it on the grill.
5. Grill the Chicken:
After marinating, remove the chicken from the marinade, letting any excess liquid drip off. If you’re using yellow bell peppers, toss them on the grill as well! Grill the chicken for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Rest and Serve:
Once cooked, take the chicken and peppers off the grill and let them rest for a few minutes. This helps the juices settle in the chicken. Top each chicken breast with the mango-pineapple salsa and sprinkle the remaining cilantro on top. Serve warm, maybe with a side of those delicious grilled peppers or a fresh garden salad. Enjoy your tropical feast!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw it completely before marinating. You can do this by placing the frozen chicken in the fridge overnight or using the cold water method—seal it in a plastic bag and soak it in cold water for about an hour.
Can I Substitute the Honey with Another Sweetener?
Yes, you can! Agave nectar or maple syrup are great alternatives that will give a similar sweetness. If you prefer a sugar-free option, try using stevia or erythritol, adjusting the amount to taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep the salsa separate to maintain its freshness. Reheat the chicken gently in the microwave or on the stovetop, adding a splash of water to keep it moist.
What Other Vegetables Can I Grill with the Chicken?
You can get creative! Zucchini, asparagus, or even mushrooms work wonderfully on the grill. Just slice them evenly for consistent cooking, and feel free to toss them in a bit of olive oil, salt, and pepper before grilling!
