Grilled Mango Pineapple Chicken (Printable)
Tender grilled chicken with a tropical mango-pineapple marinade. Sweet, tangy, and perfect for weeknight dinners.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Marinade
04 - 1 cup fresh mango, diced
05 - 1/2 cup fresh pineapple, diced
06 - 2 tablespoons honey
07 - 2 tablespoons freshly squeezed lime juice
08 - 1 tablespoon soy sauce (or tamari for gluten-free)
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated fresh ginger
11 - 1/2 teaspoon smoked paprika (optional)
→ Garnish
12 - 1/4 cup chopped fresh cilantro
13 - Extra mango and pineapple pieces (optional)
14 - Lime wedges
# Directions:
01 - In a blender or food processor, combine the diced mango, pineapple, honey, lime juice, soy sauce, minced garlic, grated ginger, and smoked paprika. Blend until completely smooth.
02 - Pour 1/4 cup of the blended marinade into a separate bowl and set aside for basting during grilling.
03 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
04 - Preheat grill to medium-high heat. Oil the grates generously to prevent the chicken from sticking.
05 - Remove chicken from the marinade and pat lightly dry with paper towels. Brush both sides with olive oil and season with salt and freshly ground black pepper.
06 - Grill chicken for 6 to 7 minutes per side, basting with the reserved marinade during the final minutes of cooking. Cook until the internal temperature reaches 165°F (74°C) and juices run clear.
07 - Transfer chicken to a cutting board and rest for 5 minutes. Slice and serve garnished with fresh cilantro, extra mango and pineapple pieces, and lime wedges.
# Expert Suggestions:
01 -
- The fruit marinade does double duty as a glaze, so you get deep flavor and a caramelized finish from one blend.
- It looks impressive enough for guests but honest to goodness comes together with a blender and a grill in under an hour of active work.
02 -
- Do not reuse the marinade that touched raw chicken for basting, which is why you set aside a clean portion first.
- Overripe mango makes the marinade taste strangely fermented so pick fruit that is fragrant and slightly soft but not mushy.
03 -
- Chicken thighs are more forgiving on the grill and nearly impossible to overcook so use them if you are feeding a crowd and want to relax.
- Let the reserved basting marinade sit at room temperature while the chicken cooks so it spreads easily with a brush instead of seizing up cold.