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Grilled Mango Pineapple Chicken

Grilled mango pineapple chicken with a golden fruit glaze that caramelizes on the grill. Juicy grilled chicken is marinated in a mango-pineapple mixture and finished with reserved basting sauce for a sweet, island-style flavor.
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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 if possible for even grilling.
Mango-Pineapple Marinade and Glaze
  • 1 cup mango puree Blend until smooth.
  • 0.5 cup pineapple juice Fresh or bottled works.
  • 2 tbsp honey Adds caramelization to the glaze.
  • 2 tbsp lime juice For brightness and tenderizing.
  • 2 garlic, minced Minced finely for a smooth marinade.
  • 1 tsp fresh ginger, grated Grated for best flavor.
  • 0.5 salt and pepper to taste Season to your preference.
Grilled Fruit Slices
  • 1 fresh mango and pineapple slices for grilling Slice into even pieces for consistent charring.

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, glossy, and fully combined.
  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 in the remaining marinade, turning once halfway for even coating (keep refrigerated).
Grill the chicken and baste
  1. Preheat the grill to medium-high heat and place chicken on the grate.
  2. Grill chicken for 6-7 minutes per side, basting with the reserved marinade during grilling for a golden, lightly caramelized glaze.
Grill the fruit and serve
  1. Grill fresh mango and pineapple slices for 2 minutes per side until lightly charred and warm.
  2. Serve grilled chicken with the grilled fruit slices for vibrant tropical flavor.

Notes

For food safety and better glaze, keep the reserved 1/2 cup marinade separate from raw chicken and do not reuse any marinade that touched the meat. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken (without extra fruit) for up to 2 months. For a lighter option, replace honey with an equal amount of maple syrup or use a no-sugar-added honey substitute.