Mango Pineapple Chicken Grill (Print Version)
# Ingredients:
→ Chicken
01 -
⅓ cup fresh lime juice
02 -
8 ounces of mango-pineapple or Island-style salsa
03 -
1½ pounds skinless boneless chicken breasts, sliced thin
04 -
½ teaspoon ground black pepper, fresh preferred
05 -
¼ cup olive oil
→ Bell Peppers
06 -
2 tablespoons of olive oil
07 -
1 teaspoon kosher salt
08 -
1 large yellow pepper, sliced into about ½-inch-wide strips
09 -
½ teaspoon fresh ground black pepper
→ Toppings
10 -
4 ounces of mango-pineapple salsa
11 -
⅓ cup bits of pineapple
12 -
½ cup mango, diced into small pieces
13 -
2-4 tablespoons chopped cilantro (optional)
# Instructions:
01 -
In a big plastic bag, combine your chicken, lime juice, oil, ground pepper, and salsa. Leave it in the fridge for half an hour, or overnight if you’ve got the time.
02 -
Fire up the grill to medium-high and give the grates a bit of oil so nothing sticks.
03 -
Toss the yellow pepper strips with olive oil, salt, and black pepper, then mix until they're well coated. Put them in a grill basket.
04 -
Cook the chicken for about 4-5 minutes on each side until it’s done, keeping the lid on. Stir the peppers around as they cook in the basket on the grill.
05 -
Arrange the chicken on a platter and finish it up with salsa, mango, pineapple bits, and cilantro if you like it.
# Notes:
01 -
Thaw frozen pineapple and mango before using, if needed.
02 -
Good to keep in the fridge for up to five days.
03 -
Can be stored in the freezer for about 4 months.