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Grilled Mango Pineapple Chicken

Tropical chicken meets island grilling in this grilled mango pineapple chicken, glazed with a sticky mango-pineapple marinade and finished with caramelized grilled fruit. Juicy chicken is marinated for hours, then grilled until golden with basting for a sweet, tangy finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 1 cup mango puree
  • 0.5 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 salt to taste
  • 1 pepper to taste
Chicken
  • 2 lb chicken breasts or thighs
Basting and glaze
  • 0.5 cup reserved marinade set aside before marinating
  • 1 mango puree use remaining marinade in grill basting
  • 1 pineapple juice use remaining marinade in grill basting
  • 1 honey use remaining marinade in grill basting
  • 1 lime juice use remaining marinade in grill basting
  • 1 garlic use remaining marinade in grill basting
  • 1 fresh ginger use remaining marinade in grill basting
Grilled fruit
  • 1 fresh mango slices for grilling
  • 1 fresh pineapple slices for 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, glossy, and fully combined.
Marinate
  1. Reserve 1/2 cup marinade for basting, then add the remaining marinade to the chicken and turn to coat evenly.
  2. Marinate the chicken for 2-6 hours to deepen the flavor and help form a caramelized glaze as it grills.
Grill the chicken
  1. Preheat the grill to medium-high heat, then place chicken on the grates and grill for 6-7 minutes per side, basting with the reserved marinade during grilling.
Grill the fruit and serve
  1. Grill fresh mango and pineapple slices for 2 minutes per side, turning once, until lightly charred and softened.
  2. Serve the grilled mango pineapple chicken with the grilled fruit for a sweet-tangy, vibrant plate.

Notes

For best caramelization, pat chicken lightly dry before grilling so the marinade clings without burning too fast. Refrigerate marinated chicken up to 24 hours; cooked leftovers keep 3-4 days. Freeze cooked chicken up to 2 months (fruit is best fresh). For a lighter option, use reduced-sugar honey or a honey substitute in the marinade to keep the sweet-tang balance.