This Grilled Mango Pineapple Chicken is bursting with tropical flavors! The juicy chicken gets a sweet upgrade from fresh mango and pineapple, making it a fun and tasty dish.
Perfect for summer barbecues, this dish always impresses my friends. I’ve even found a way to make extra marinade for dipping! Can’t resist that fruity goodness! 🍍✨
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a healthier option, you can use turkey breasts or tofu for a plant-based choice.
Pineapple & Mango: Fresh fruits give the best flavor, but you can use canned pineapple and mango in juice if fresh isn’t available. Just make sure to drain them well so they don’t add extra liquid.
Red Bell Pepper: This adds a sweet crunch, but you could substitute it with yellow or orange bell peppers for a similar taste. Jalapeños are a great way to add some heat!
Soy Sauce: If you’re watching your sodium intake, try using low-sodium soy sauce or coconut aminos. For gluten-free options, tamari is a safe bet.
Potatoes: I love using Yukon Gold potatoes for their buttery flavor. However, you could swap them for sweet potatoes for a different twist.
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is essential to infuse it with flavor and moisture. Here’s how to do it right:
- Mix your marinade in a bowl until well combined. This will help incorporate all the flavors.
- Use a resealable bag or shallow dish for marinating, allowing the chicken to be evenly coated.
- Let it sit in the fridge for at least 30 minutes to an hour. For more intense flavor, marinate for up to 2 hours—just don’t go too long, or the texture can become mushy.
- Before grilling, let the chicken sit at room temperature for about 15-20 minutes. This helps it cook evenly.
How to Make Grilled Mango Pineapple Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- Salt to taste
For the Fresh Salsa:
- 1 cup fresh pineapple, diced
- 1 ripe mango, diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
For Grilling:
- 3-4 medium-sized potatoes, cut into wedges
- Olive oil, salt, and pepper for seasoning potatoes
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 30 minutes for marinating. You’ll need another 30 minutes to cook everything on the grill. So, in total, plan for about 1 hour and 15 minutes from start to serving!
Step-by-Step Instructions:
1. Prepare the Fresh Salsa:
In a medium bowl, mix together the diced pineapple, mango, finely chopped red bell pepper, and chopped cilantro. This fresh salsa adds a burst of flavor! Set it aside while you work on the chicken.
2. Make the Marinade:
In another bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, black pepper, and a pinch of salt. This mixture will keep the chicken juicy and packed with flavor.
3. Marinate the Chicken:
Take the chicken breasts and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and place it in the fridge. Let it marinate for at least 30 minutes, but if you have time, 2 hours is even better!
4. Preheat the Grill:
Before cooking, preheat your grill to medium-high heat. To prevent the chicken from sticking, lightly oil the grill grates with a paper towel dipped in olive oil.
5. Prepare the Potatoes:
While the grill is heating up, toss the potato wedges with olive oil, salt, and pepper in a mixing bowl. You can either use a grilling basket or put them directly on the grill to cook.
6. Grill the Chicken and Potatoes:
Once the grill is ready, place the marinated chicken breasts on it. Grill them for about 6-7 minutes on each side, or until they are fully cooked, and the juices run clear. Then, add the potato wedges to the grill and cook for about 15-20 minutes, turning occasionally until they are golden and tender.
7. Add the Fresh Salsa:
In the last couple of minutes of grilling, spoon some of your fresh salsa over the chicken to warm it up slightly. This will enhance the flavors and make it even tastier!
8. Serve and Enjoy:
Once everything is cooked to perfection, serve the grilled chicken alongside the potato wedges and the remaining mango pineapple salsa. Feel free to garnish with extra cilantro for a fresh touch. Enjoy your delicious grilled mango pineapple chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure it’s completely thawed before marinating it. For quick thawing, place the frozen chicken in a sealed plastic bag and submerge it in cold water for about 1-2 hours.
What Can I Substitute for Soy Sauce?
If you need a substitute for soy sauce, you can use tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. Both will provide a similar savory flavor to the marinade!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and potatoes in the microwave or on the stovetop until heated through. Add a splash of water to keep the chicken moist!
Can I Make the Salsa Ahead of Time?
Absolutely! You can prepare the mango pineapple salsa up to a day in advance. Just store it in an airtight container in the fridge. This will allow the flavors to meld beautifully!
