Mango Pineapple Grilled Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1½ pounds skinless boneless chicken breasts, thinly sliced
02 -
8 ounces mango-pineapple or Island Salsa
03 -
⅓ cup fresh lime juice
04 -
¼ cup extra virgin olive oil
05 -
½ teaspoon black pepper, freshly ground
→ Bell Peppers
06 -
1 large bell pepper (yellow), cut into ½-inch strips
07 -
2 tablespoons extra virgin olive oil
08 -
1 teaspoon salt (kosher)
09 -
½ teaspoon black pepper, freshly ground
→ Garnishes
10 -
4 ounces mango-pineapple or Island Salsa
11 -
½ cup mango chunks
12 -
⅓ cup small pineapple pieces
13 -
2-4 tablespoons cilantro, chopped (if you want)
# Instructions:
01 -
Mix your chicken with salsa, lime juice, oil, and pepper in a ziplock bag. Let it chill in the fridge for 30 minutes minimum or leave it overnight.
02 -
Coat your grill grates with a bit of oil and get it hot to medium-high temperature.
03 -
Toss your pepper strips in the grill basket with some oil, sprinkle with salt and pepper, and mix until they're all coated.
04 -
Put chicken on the grill with the lid down for about 4-5 minutes each side until it's done. At the same time, grill your peppers in the basket, giving them a stir now and then.
05 -
Arrange your chicken on a plate. Spoon extra salsa on top with some mango, pineapple, and cilantro if you'd like.
# Notes:
01 -
You can use thawed frozen mango and pineapple too
02 -
Stays good in the fridge for up to 5 days
03 -
Throw it in the freezer for up to 4 months