This Grilled Mango Pineapple Chicken is a tasty tropical treat! Juicy chicken breasts are marinated in a sweet and tangy mix of mango and pineapple, giving it a burst of flavor.
Who knew chicken could taste like a vacation? I love to serve it with rice or a fresh salad to soak up all those yummy juices. It’s like a party on your plate! 🎉
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe due to their quick cooking time. If you want a richer flavor, try using chicken thighs instead. They are juicier and more forgiving if slightly overcooked.
Fruits: Ripe mango and fresh pineapple are key for sweetness. If these aren’t available, canned pineapple works too, but drain it well. For a twist, you can use peaches or nectarines in place of mango.
Cilantro: Fresh cilantro adds that bright touch. If you’re not a fan, try parsley or mint for a different flavor. They’ll give a fresh aroma without the strong taste of cilantro.
Olive Oil: This is used for marinating and grilling. If you’re looking for a lighter option, avocado oil is a great alternative with a higher smoke point.
Honey: Honey adds sweetness, but you could swap it with agave nectar or maple syrup if preferred. Reduce the amount a little if you want a less sweet flavor.
How Do You Ensure Juicy Chicken on the Grill?
Grilling chicken can be tricky, but a few simple steps can help. First, marinating adds flavor and tenderness. Always make sure to coat the chicken well and let it sit long enough for the flavors to soak in.
- Preheat your grill to medium-high heat; this helps sear the chicken without drying it out.
- Don’t rush the cooking process—5-7 minutes on each side is a good rule. Check the internal temperature to ensure it reaches 165°F (75°C) for safety.
- Let the chicken rest for a few minutes after grilling. This allows the juices to redistribute, keeping it moist.
How to Make Grilled Mango Pineapple Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Fruit and Vegetable Mixture:
- 1 ripe mango, diced
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
For the Grilled Potatoes:
- 2 cups sliced potatoes or sweet potatoes
- Olive oil, for tossing
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes for marinating the chicken, plus an additional 20-30 minutes for cooking. So, you’ll need roughly 1 hour in total to prepare and enjoy your Grilled Mango Pineapple Chicken!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large mixing bowl, whisk together the olive oil, soy sauce, honey, minced garlic, ground cumin, salt, and pepper. Add the chicken breasts to the bowl and make sure they are well coated with the marinade. Cover the bowl and let it refrigerate for at least 30 minutes. For even better flavor, marinate for up to 2 hours.
2. Prepare the Fruits and Vegetables:
While your chicken is marinating, grab another bowl and mix the diced mango, diced pineapple, and diced red bell pepper together. Once mixed, add the chopped cilantro and give it a gentle stir. Set this fruity mixture aside for later.
3. Preheat the Grill:
Next, it’s time to preheat your grill! Heat it to medium-high so it’s ready for the chicken and potatoes.
4. Grill the Chicken:
Take the chicken breasts out of the marinade and shake off any excess liquid. Place the chicken on the grill, cooking each side for about 5-7 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
5. Grill the Potatoes:
While the chicken is grilling, toss the sliced potatoes with some olive oil, salt, and pepper in a bowl. Place them on the grill once the chicken is cooking. Grill the potatoes for about 10-15 minutes, turning them occasionally until they’re tender and slightly charred.
6. Serve:
After grilling, remove the chicken from the grill and let it rest for a few minutes. Serve each piece topped with the delicious mango-pineapple mixture, alongside the grilled potatoes. If you’d like, garnish with extra cilantro for a fresh touch. Enjoy your meal!
Can I Use Other Types of Fruit in This Recipe?
Absolutely! You can swap the mango and pineapple for other fruits like peaches, nectarines, or even cherries, depending on what you have on hand or what’s in season. Just ensure the fruits you choose have similar water content for best results when grilling.
What if I Don’t Have Soy Sauce?
No problem! You can substitute soy sauce with tamari for a gluten-free option, or use coconut aminos for a soy-free alternative. You could also try a mixture of water with a little Worcestershire sauce for a different flavor profile, though it may alter the taste slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the microwave or on a skillet over low heat. If the mango-pineapple mixture looks a little sad after refrigeration, consider adding a squeeze of fresh lime juice before serving again!
Can I Bake the Chicken Instead of Grilling?
Yes! If you prefer baking, preheat your oven to 375°F (190°C) and place the marinated chicken in a baking dish. Bake for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). This method will keep the chicken moist, though you might not get the grill marks.
