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Grilled Mango Pineapple Chicken

Grilled mango pineapple chicken with a sweet tropical fruit marinade and golden caramelized glaze from the mango-pineapple basting. Juicy grilled chicken is paired with quick 2-minute-per-side grilled mango and pineapple slices for vibrant island 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 skinless if possible for faster even grilling.
Mango Pineapple Marinade
  • 1 cup mango puree For best glaze, use ripe blended mango.
  • 0.5 cup pineapple juice Add sweetness and acidity for caramelization.
  • 2 tbsp honey Helps the marinade brown on the grill.
  • 2 tbsp lime juice Adds brightness and balances sweetness.
  • 2 garlic, minced Mince well for even flavor throughout the marinade.
  • 1 tsp fresh ginger, grated Grate fresh for a stronger aromatic punch.
  • salt and pepper to taste Season to your preference; keep marinade balanced.
Grilled Fruit
  • fresh mango and pineapple slices for grilling Slice about 1/2-inch thick so they grill without falling apart.

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, with no garlic or ginger chunks visible.
  2. Reserve 1/2 cup of the marinade for basting and set it aside so you can brush it on the chicken during grilling.
Marinate the chicken
  1. Marinate the chicken for 2-6 hours, keeping it covered in the refrigerator until the surface looks evenly coated.
Grill the chicken
  1. Preheat the grill to medium-high heat and set it up for direct grilling so the grates sizzle on contact.
  2. Grill the chicken for 6-7 minutes per side, basting with the reserved marinade during grilling until the glaze looks caramelized and the chicken reaches safe doneness.
Grill the fruit and serve
  1. Grill the fresh mango and pineapple slices for 2 minutes per side, until grill marks appear and the fruit looks glossy and lightly browned.
  2. Serve the chicken with the grilled fruit, spooning over any fruit juices for a sticky tropical finish.

Notes

For the best caramelized glaze, keep basting during grilling (not during marinating) and avoid overcrowding the grill so heat stays consistent. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken only for up to 2 months. For a lighter option, use maple syrup instead of honey and reduce basting frequency for a less sticky finish.