Mango Pineapple Chicken (Print Version)
Juicy chicken with sweet caramelized mango and pineapple, all topped with a snap of fresh salsa. It’s a bright dish with big tropical vibes.
# Ingredients:
→ Chicken
01 -
1 tablespoon honey
02 -
0.5 teaspoon black pepper, ground fresh
03 -
1 teaspoon salt
04 -
1 teaspoon paprika
05 -
1 teaspoon cumin, ground
06 -
2 tablespoons olive oil
07 -
4 chicken breasts, boneless and skinless
→ Mango Pineapple Salsa
08 -
2 tablespoons lime juice, freshly squeezed
09 -
2 tablespoons cilantro, chopped fresh
10 -
1 cup pineapple, diced fresh
11 -
1 ripe mango, cut into cubes
# Steps:
01 -
Put chicken on plates and pile the salsa over the top. Get it to the table while it's warm.
02 -
Lift chicken off the grill and let it hang out for 3–5 minutes. This keeps it nice and juicy.
03 -
While chicken is cooking, cube pineapple and mango. Toss them with lime juice and cilantro in a bowl. Give it a gentle mix so it all comes together.
04 -
Put chicken on the hot grill. Cook both sides for about 6 or 7 minutes. Once you see grill marks and the center gets to 74°C, it's ready.
05 -
Rub both sides of the chicken with olive oil. Sprinkle on the salt, cumin, paprika, and pepper evenly. Add honey last, then give the meat a light massage so the flavor covers it all.
06 -
Set your chicken on a board. Grab a sharp knife and trim off any extra fat you spot.
07 -
Fire up your grill to medium-high and give it a few minutes to get good and hot.
# Notes:
01 -
Let the chicken chill in olive oil, honey, paprika, cumin, salt, and pepper for at least half an hour before grilling to make it taste even better.
02 -
You can swap honey for brown sugar or agave syrup if you like a different kind of sweetness.
03 -
Want a little heat? Toss in a finely chopped jalapeño to the salsa mix.
04 -
Heat the grill ahead of time so your chicken cooks right and won't stick.
05 -
Don't slice into the chicken right after grilling. Letting it sit a bit keeps it nice and moist.