Mango Chicken With Pineapple (Print Version)
# Ingredients:
→ Chicken
01 -
⅓ cup lime juice
02 -
½ teaspoon black pepper, freshly ground
03 -
8 ounces of mango-pineapple or Island Salsa
04 -
1½ pounds boneless skinless chicken breasts, thinly sliced
05 -
¼ cup of olive oil
→ Bell Peppers
06 -
½ teaspoon black pepper, freshly ground
07 -
2 tablespoons of olive oil
08 -
1 large yellow bell pepper, sliced into strips about ½-inch wide
09 -
1 teaspoon kosher salt
→ Garnishes
10 -
2-4 tablespoons of fresh cilantro, if you like
11 -
⅓ cup of pineapple chunks
12 -
½ cup mango, diced
13 -
4 ounces of Island Salsa
# Instructions:
01 -
In a large plastic bag, put the chicken, salsa, lime juice, olive oil, and pepper together. Let it chill in the fridge for at least 30 minutes, or even overnight if you can.
02 -
Get your grill ready by lightly oiling the grates, then heat it up to medium-high.
03 -
Toss your pepper strips in a grill basket, coat them with olive oil, then sprinkle on some salt and pepper.
04 -
Put the chicken on the grill and cook each side for 4 to 5 minutes, lid down, until it's done. Grill peppers in the basket at the same time, stirring here and there.
05 -
Lay the chicken on a platter and add some salsa, mango, pineapple, and cilantro on top if you want.
# Notes:
01 -
Thawed frozen pineapple and mango work just fine
02 -
Lasts up to 5 days in the fridge
03 -
You can freeze it for up to 4 months