Grilled Mango Pineapple Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 1½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
02 - 8 ounces mango-pineapple salsa
03 - ⅓ cup fresh lime juice
04 - ¼ cup olive oil
05 - ½ teaspoon freshly ground black pepper

→ For the Bell Peppers

06 - 1 large yellow bell pepper, sliced into ½-inch wide strips
07 - 2 tablespoons olive oil
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper

→ For Garnishing

10 - 4 ounces additional mango-pineapple salsa
11 - ½ cup mango, diced (fresh or thawed frozen)
12 - ⅓ cup pineapple tidbits (fresh or thawed frozen)
13 - 2-4 tablespoons fresh cilantro, chopped (optional)

# Instructions:

01 - Place the chicken breasts in a large zip-top plastic bag. Add the salsa, lime juice, olive oil, and black pepper. Seal the bag, removing as much air as possible. Gently massage the bag to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes, or up to overnight for more flavor development.
02 - When ready to cook, preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking.
03 - Place the sliced bell pepper strips in a grill basket. Drizzle with olive oil and season with salt and black pepper. Toss with grill tongs to ensure even coating.
04 - Remove the chicken from the marinade and discard the remaining liquid. Place the chicken on one side of the grill and the pepper-filled grill basket on the other side. Close the lid and grill the chicken for 4-5 minutes on the first side. Flip the chicken and continue grilling for another 4-5 minutes with the lid closed, until the internal temperature reaches 165°F and the chicken is no longer pink inside.
05 - While the chicken cooks, occasionally stir the peppers with your tongs to ensure even cooking. The peppers may finish cooking a minute or two before the chicken, so keep an eye on them and remove when they reach your desired level of tenderness and char.
06 - Transfer the grilled chicken to a serving platter. Top each chicken breast with additional mango-pineapple salsa, then sprinkle with the diced mango and pineapple tidbits. If using, garnish with fresh chopped cilantro. Arrange the grilled peppers alongside the chicken and serve immediately while hot.

# Notes:

01 - For best results, use thin-sliced chicken breasts or pound regular chicken breasts to an even thickness of about ½-inch for quick, even cooking.
02 - If using frozen mango and pineapple for garnish, make sure to thaw completely and drain excess liquid before using.
03 - This chicken works great for meal prep - make extra and use leftovers in salads, wraps, or grain bowls throughout the week.
04 - For a burst of additional flavor, squeeze fresh lime juice over the plated chicken just before serving.

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