This Grilled Mango Pineapple Chicken is a tasty treat! The juicy chicken gets a sweet upgrade from fresh mango and pineapple, making it a colorful dish that’s perfect for summer BBQs.
I love how this meal turns a regular chicken dinner into a tropical getaway! Serve it with rice or salad, and you’ll feel like you’re on a beach vacation, even if you’re just in your backyard! 🌴
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to grill and remain juicy. You can substitute with thighs for more flavor or use tofu for a vegetarian option.
Mango and Pineapple: Fresh fruit gives the best taste. If they are not in season, canned versions work too, just be sure to choose ones packed in juice or light syrup.
Red Bell Pepper: This adds a sweet crunch. You could swap it with yellow or orange peppers for similar sweetness or use zucchini for a different flavor.
Marinade Ingredients: Honey can be replaced with maple syrup or agave for a vegan option. If you need a gluten-free dish, just use tamari instead of soy sauce.
Fresh Cilantro: For those who don’t enjoy cilantro’s flavor, fresh parsley or mint can add a nice touch instead.
How Can I Ensure My Chicken Is Juicy and Flavorful?
Marinating is key to juicy and flavorful chicken! By letting the chicken soak in the marinade for at least 1 hour (or overnight), the flavors really penetrate the meat.
- Combine your marinade ingredients in a bowl or resealable bag, then add the chicken.
- Massage the marinade into the chicken for better coverage.
- Bring your chicken to room temperature before grilling, as this helps it cook evenly.
Also, avoid flipping the chicken too often on the grill; give it time for those nice grill marks to form. If you’re unsure about doneness, a meat thermometer should read 165°F (74°C) when it’s done!
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Fruit Mixture:
- 1 ripe mango, diced
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, diced
For Garnish:
- Fresh cilantro, chopped
Optional Side:
- 4 medium-sized potatoes, cut into wedges
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30-35 minutes for cooking—if you include optional roasted potato wedges. If you marinate the chicken overnight, it will taste even better! So, set aside about 1 hour for marinating, 10 minutes for prep, and 30-35 minutes for cooking. Total time can be around 1 hour and 10-15 minutes, or more if you want to marinate overnight.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, mix together the olive oil, honey, soy sauce, lime juice, garlic powder, onion powder, cumin, salt, and pepper. This will be your tasty marinade for the chicken!
2. Marinate the Chicken:
Take the chicken breasts and place them in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and make sure they are all well coated. Seal the bag (or cover the dish) and place it in the refrigerator. Let it marinate for at least 1 hour, but overnight would be even better!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will help get those lovely grill marks on your chicken!
4. Optional Roasted Potatoes:
If you want some delicious roasted potato wedges, start by tossing the cut potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet. Roast them in the oven at 400°F (200°C) for about 30-35 minutes until they are tender and golden brown, flipping halfway through.
5. Grill the Chicken:
Once the grill is hot, take the chicken out of the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until they are cooked through and have nice grill marks.
6. Cook the Fruit Mixture:
While your chicken is grilling, grab a small saucepan and combine the diced mango, pineapple chunks, and diced red bell pepper. Cook over medium heat for about 3-4 minutes until everything is heated through, mixing so the flavors combine beautifully.
7. Let the Chicken Rest:
Once your chicken is done grilling, take it off the heat and let it rest for a few minutes. This helps keep it juicy!
8. Serve and Enjoy:
Plate the grilled chicken, topped generously with the mango-pineapple mixture. If you made the roasted potatoes, add them on the side. Finish off with a sprinkle of fresh cilantro. Enjoy your delicious Grilled Mango Pineapple Chicken!
Can I Substitute the Chicken with Another Protein?
Absolutely! This recipe works great with salmon, shrimp, or even tofu for a vegetarian option. Just adjust the cooking times: fish usually takes less time on the grill, about 4-5 minutes per side, while tofu should be pressed and grilled until golden brown and heated through.
How Long Can I Marinate the Chicken?
You can marinate the chicken for up to 24 hours for even more flavor! Just be sure not to exceed this time, as the acid in the marinade can make the chicken mushy. If you’re short on time, even 1 hour will do the trick!
What Should I Serve With Grilled Mango Pineapple Chicken?
This dish pairs wonderfully with rice or quinoa for a complete meal. You could also serve it with a side salad or grilled vegetables for a lighter option. Don’t forget the roasted potato wedges for a hearty addition!
Can I Make the Mango-Pineapple Mixture Ahead of Time?
Yes! You can prepare the mango-pineapple mixture a few hours in advance and store it in the fridge. It’s best served fresh, but you can reheat it slightly on the stove or in the microwave just before serving if you prefer it warm.
