Grilled Mango Pineapple Chicken

Ingredients:

Chicken:

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

8 ounces Island Salsa (or your favorite mango-pineapple salsa)

⅓ cup lime juice

¼ cup olive oil

½ teaspoon freshly ground black pepper (or to taste)

Bell Peppers:

1 large yellow bell pepper, sliced into 1/2-inch wide strips

2 tablespoons olive oil

1 teaspoon kosher salt (or to taste)

½ teaspoon freshly ground black pepper (or to taste)

Garnishes:

4 ounces Island Salsa (or as desired)

½ cup diced mango (frozen, thawed, and drained)

⅓ cup pineapple tidbits (frozen, thawed, and drained)

2 to 4 tablespoons fresh cilantro (optional for garnishing)

Directions:

In a large zip-top plastic bag, combine the chicken, salsa, lime juice, olive oil, and black pepper. Seal the bag and gently massage to evenly coat the chicken. Refrigerate for at least 30 minutes or up to overnight to marinate.

Preheat your grill to medium-high heat and lightly oil the grates.

Add the bell pepper strips to a grill basket. Drizzle with olive oil, season with salt and pepper, and toss to evenly coat.

Place the chicken on one side of the grill and the grill basket with the peppers on the other side. Discard the marinade bag. Grill the chicken for 4-5 minutes on the first side with the lid closed. Flip and cook for another 4-5 minutes on the second side, or until the chicken is cooked through.

While the chicken cooks, stir the peppers occasionally with tongs, cooking until they reach your desired level of tenderness.

Once cooked, transfer the chicken to a serving platter. Top each chicken breast with additional salsa, mango, pineapple, and a sprinkle of cilantro if desired. Serve immediately.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Kcal: 320 kcal per serving

Servings: 4 servings