Grilled Mango Pineapple Chicken (Printable Version)

Juicy grilled chicken glazed with mango-pineapple marinade, finished with cilantro and lime for a bright summer main.

# Ingredient List:

→ 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 (use tamari for gluten-free)
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated fresh ginger
11 - 1/2 teaspoon smoked paprika

→ Garnish

12 - 1/4 cup chopped fresh cilantro
13 - Extra mango and pineapple pieces (optional)
14 - Lime wedges

# How to Make:

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 - Transfer 1/4 cup of the blended marinade to a small bowl and set aside for basting during grilling.
03 - Place the 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 more pronounced flavor.
04 - Preheat your grill to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
05 - Remove the chicken from the marinade and gently pat dry with paper towels. Brush each breast with olive oil and season both sides with salt and freshly ground black pepper.
06 - Place the chicken on the grill and cook for 6 to 7 minutes per side. During the last few minutes of grilling, baste generously with the reserved marinade. Cook until the internal temperature reaches 165°F.
07 - Allow the chicken to rest for 5 minutes before slicing. Serve garnished with fresh cilantro, additional mango and pineapple pieces, and lime wedges alongside.

# Expert Tips:

01 -
  • The marinade doubles as a glaze so you get double the tropical flavor with zero extra effort.
  • It works just as well on a stovetop grill pan which means you can make it in the middle of January and pretend it is July.
02 -
  • Do not marinate longer than four hours because the lime juice and pineapple enzymes will start breaking down the meat and turn it mushy instead of tender.
  • Always reserve the basting marinade before it touches raw chicken so you can brush it on safely during grilling without any cross contamination worries.
03 -
  • Pick mangoes that are slightly soft to the touch but not mushy because underripe fruit will make the marinade tart instead of sweet and balanced.
  • Let the blended marinade sit for ten minutes before using it so the ginger and garlic flavors meld and mellow into something smoother.

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