Grilled Mango Pineapple Chicken (Print View)

Juicy grilled chicken glazed with mango-pineapple marinade, brightened with lime and ginger for summer meals.

# What You 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 gluten-free tamari soy sauce
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 - Fresh mango and pineapple pieces for serving
14 - Lime wedges for serving

# How-To Steps:

01 - Combine the diced mango, pineapple, honey, lime juice, tamari soy sauce, minced garlic, grated ginger, and smoked paprika in a blender or food processor. 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 each piece is thoroughly coated. Refrigerate for a minimum of 1 hour, or up to 4 hours for more pronounced flavor.
04 - Preheat an outdoor grill or grill pan 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 both sides with olive oil and season generously with salt and freshly ground black pepper.
06 - Place the chicken on the preheated grill and cook for 6 to 7 minutes per side. During the final 2 minutes of grilling, baste with the reserved marinade. Cook until the internal temperature reaches 165°F (74°C).
07 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice against the grain and arrange on a serving platter. Garnish with fresh cilantro, additional mango and pineapple pieces, and lime wedges.

# Expert Hints:

01 -
  • The tropical fruit marinade caramelizes on the grill and creates a glaze that tastes like you spent hours on it.
  • It turns ordinary chicken into something that makes people ask for the recipe before they finish their first bite.
02 -
  • If you marinate longer than four hours the acid in the lime and pineapple will start breaking down the meat and you will get a mushy texture instead of juicy tenderness.
  • Patting the chicken dry before grilling is the single step that makes the difference between a proper sear and a steamed disappointing surface.
03 -
  • Use the ripest mango you can find because an underripe one will not break down into a smooth marinade and the flavor will fall flat.
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to center instead of cold spots in the middle.

Go Back