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Grilled Mango Pineapple Chicken

Grilled mango pineapple chicken with a golden tropical glaze made from a mango-pineapple marinade. Juicy chicken gets caramelized grill marks with basting, then served with quick-grilled mango and pineapple slices for vibrant island flavor.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts or thighs Use boneless skinless for even grilling; thighs add extra juiciness.
Mango pineapple marinade
  • 1 cup mango puree
  • 0.5 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated Grate fresh ginger for best aroma.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
Grilled fruit
  • 1 fresh mango and pineapple slices for grilling Slice thick enough to grill without falling apart.

Equipment

  • 1 grill

Method
 

Make the mango pineapple marinade
  1. Blend mango puree, pineapple juice, honey, lime juice, garlic, ginger, salt, and pepper until smooth.
  2. Reserve 1/2 cup marinade for basting, then set aside in a clean container.
Marinate the chicken
  1. Marinate chicken in the remaining marinade for 2-6 hours in the refrigerator, uncovered for the first 30 minutes if possible.
Grill the chicken and fruit
  1. Preheat the grill to medium-high heat, then place chicken on the grates.
  2. Grill chicken for 6-7 minutes per side, basting with the reserved marinade during grilling for a glossy caramelized finish.
  3. During the last few minutes, grill fresh mango and pineapple slices for 2 minutes per side until lightly charred.
Serve
  1. Serve the grilled chicken with the grilled fruit on top or alongside, using any extra basting glaze to finish.

Notes

Pro tip: Reserve the basting marinade before it touches raw chicken, and keep it refrigerated until use to prevent cross-contamination. Refrigerate leftovers in a sealed container for up to 3 days; freeze chicken only (up to 2 months) and grill fruit fresh for best texture. For a dairy-free swap, the recipe is already dairy-free—simply use maple syrup instead of honey if desired, and follow the same marinating and grilling steps.