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Grilled Mango Pineapple Chicken

Grilled mango pineapple chicken with a glossy tropical glaze made from mango puree and pineapple juice. Marinate for tender, juicy results, then grill until caramelized and serve with quick grilled mango and pineapple slices.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts or thighs Use boneless, skinless for even grilling.
Mango pineapple marinade
  • 1 cup mango puree
  • 0.5 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.25 salt and pepper to taste Season to your preference; use both salt and pepper.
Grilled fruit
  • 1 fresh mango and pineapple slices for grilling Slice thick enough to hold together while grilling.

Equipment

  • 1 grill

Method
 

Make the mango pineapple marinade
  1. Blend mango puree, pineapple juice, honey, lime juice, garlic, ginger, salt, and pepper until smooth and glossy.
  2. Reserve 1/2 cup marinade for basting so you can brush it on during grilling.
Marinate the chicken
  1. Marinate chicken for 2-6 hours, keeping it covered in the refrigerator until ready to grill.
Grill the chicken and fruit
  1. Preheat a grill to medium-high heat (about 400°F) and place chicken on the grates.
  2. Grill chicken for 6-7 minutes per side, basting with the reserved marinade while it cooks and turning once for grill marks.
  3. Add fruit slices to the grill and cook for 2 minutes per side until lightly caramelized and grill-lined.
Serve
  1. Serve the grilled chicken with the grilled fruit on top or alongside.

Notes

For best caramelization, let the chicken come to room temperature for about 10 minutes before grilling, and keep basting near the end of cooking so the sugars don’t burn. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet until warm. Freezing is not recommended for the fruit, but cooked chicken can be frozen up to 2 months. To make it lower sugar, use reduced-sugar honey or a light maple alternative for the same sticky glaze effect.