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Grilled Mango Pineapple Chicken

This grilled mango pineapple chicken pairs juicy grilled chicken with a golden tropical mango-pineapple glaze. Marinate for deep flavor, then baste on the grill until caramelized at the edges.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts or thighs
Mango pineapple marinade
  • 1 cup mango puree
  • 0.5 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 salt and pepper to taste Use to season the marinade.
Grilled fruit
  • 0.5 fresh mango and pineapple slices for grilling Use for serving alongside the chicken.

Equipment

  • 1 cast iron skillet

Method
 

Make the mango pineapple marinade
  1. Blend mango puree, pineapple juice, honey, lime juice, garlic, ginger, salt, and pepper until smooth. The mixture should look glossy and evenly colored.
  2. Reserve 1/2 cup marinade for basting. Set it aside so you can brush it onto the chicken while grilling.
Marinate the chicken
  1. Marinate chicken in the remaining marinade for 2-6 hours. Keep it refrigerated so the chicken absorbs the tropical flavor.
Grill chicken and glaze
  1. Preheat the grill to medium-high heat. Aim for a steady sizzle before placing the chicken on the grates.
  2. Grill chicken for 6-7 minutes per side over medium-high heat, basting with the reserved marinade. Brush a few times as it cooks so the glaze caramelizes.
Grill the fruit and serve
  1. Grill fresh fruit slices for 2 minutes per side. Cook until grill-marked and slightly softened.
  2. Serve the chicken with the grilled fruit. Plate so the caramelized mango-pineapple glaze shines next to the vibrant fruit.

Notes

Pro tip: reserve the basting marinade before it touches raw chicken, then brush it only during grilling. Refrigerate leftovers in an airtight container for 3-4 days; freeze cooked chicken (without the fresh fruit) for up to 2 months. For a lighter option, replace honey with an equal amount of maple syrup or use half the honey to reduce sweetness while keeping the tropical glaze flavor.