Description
A vibrant and tropical grilled chicken dish featuring marinated thin-sliced chicken breasts infused with a zesty mango-pineapple salsa, paired with grilled bell peppers. Perfect for a summer meal that combines sweet, tangy, and savory flavors.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 8 ounces Island Salsa or your favorite mango-pineapple salsa
- 1/3 cup lime juice
- 1/4 cup olive oil
- 1/2 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
- 1/2 teaspoon freshly ground black pepper or to taste
Garnishes
- 4 ounces Island Salsa or as desired
- 1/2 cup diced mango (thawed and drained if frozen)
- 1/3 cup pineapple tidbits (thawed and drained if frozen)
- 2 to 4 tablespoons fresh cilantro (optional)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine the thin-sliced chicken breasts, salsa, lime juice, olive oil, and freshly ground black pepper. Seal the bag and gently massage the marinade into the chicken to coat it evenly. Refrigerate for at least 30 minutes or up to overnight to maximize flavor infusion.
- Prepare the Grill: Lightly oil the grill grates to prevent sticking and preheat your grill to medium-high heat, setting the stage for perfect grilling.
- Season the Bell Peppers: Place the sliced yellow bell pepper strips into a grill basket. Drizzle them evenly with olive oil, then season with kosher salt and freshly ground black pepper. Toss with tongs to ensure even coating.
- Grill the Chicken and Peppers: Arrange the marinated chicken on one side of the grill. Position the grill basket with the bell peppers on the opposite side. Discard the empty marinade bag. Grill the chicken with the lid closed for about 4 to 5 minutes on the first side, then flip and cook for another 4 to 5 minutes or until cooked through. Stir the bell peppers intermittently during cooking; they may finish slightly earlier than the chicken.
- Assemble and Serve: Transfer the grilled chicken breasts to a large serving platter. Top each breast with additional salsa, then evenly distribute the diced mango and pineapple tidbits over the top. Optionally, garnish with fresh cilantro. Serve immediately for the best flavor and texture.
Notes
- For best results, marinate the chicken overnight to enhance flavor depth.
- If you do not have a grill basket, wrap peppers in foil or skewer slices to prevent falling through grates.
- Frozen mango and pineapple should be thawed and well-drained to avoid excess moisture.
- Adjust seasoning (salt and pepper) to your taste preferences.
- This dish pairs well with a side of rice or fresh green salad.
Nutrition
- Serving Size: 1 chicken breast with peppers and garnish
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
