Ingredients
Scale
- 1½ pounds thin-sliced boneless skinless chicken breasts (4 breasts)
- 8 ounces mango-pineapple salsa
- ⅓ cup lime juice
- ¼ cup olive oil
- ½ tsp freshly ground black pepper
- 1 large yellow bell pepper, sliced into 1/2-inch strips
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 ounces mango-pineapple salsa, for garnish
- ½ cup diced mango
- ⅓ cup pineapple tidbits
- 2–4 tbsp fresh cilantro, optional
Instructions
- Add chicken, salsa, lime juice, olive oil, and black pepper to a large zip-top bag. Seal and massage to coat evenly.
- Marinate in the refrigerator for at least 30 minutes or overnight.
- Lightly oil grill grates and preheat grill to medium-high heat.
- Add bell peppers to a grill basket. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Place chicken on one side of the grill and peppers on the other side. Discard marinade.
- Grill chicken for 4–5 minutes on the first side with lid closed.
- Flip and grill another 4–5 minutes until chicken reaches 165°F internal temperature.
- Stir peppers occasionally and cook until tender-crisp.
- Transfer chicken to a serving platter.
- Top with additional salsa, diced mango, pineapple tidbits, and fresh cilantro if desired.
- Serve immediately.
Notes
- For maximum flavor, marinate the chicken overnight.
- Adjust the amount of salsa and fruit toppings to taste.
- Always cook chicken to an internal temperature of 165°F (75°C).
- Fresh mango and pineapple can be substituted for frozen thawed fruit.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 breast with toppings
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg