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For Pineapple Mango Salsa Chicken, you need: - 4 boneless, skinless chicken breasts - 1 ripe mango, diced - 1 cup fresh pineapple, diced - 1 red bell pepper, finely chopped - 1/4 red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons fresh cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon ground cumin - Salt and pepper to taste You can swap ingredients if you need. Try using chicken thighs instead of breasts for more flavor. If you don’t have fresh mango, canned mango works too. For the jalapeño, use bell pepper for a milder heat. You can also replace lime juice with lemon juice if you're in a pinch. Fresh ingredients always give the best taste. Fresh mango and pineapple burst with flavor. Canned fruits can work, but they often have added sugar. If you use canned, rinse them to cut down on sweetness. Fresh herbs, like cilantro, bring a bright touch that canned herbs lack. {{ingredient_image_1}} To make the salsa, start with a medium bowl. Add diced mango and fresh pineapple. Next, toss in the finely chopped red bell pepper and red onion. For some heat, add minced jalapeño. Finally, mix in chopped cilantro. Drizzle lime juice over the mixture. Add salt and pepper to taste. Gently stir everything together. Let it rest for a few minutes. This helps the flavors blend and makes the salsa extra tasty. First, pat the chicken breasts dry with a paper towel. This helps the oil and spices stick. Rub olive oil on both sides of the chicken. Sprinkle ground cumin, salt, and pepper on top. Make sure to cover all sides well. Heat a grill or grill pan over medium-high heat. Place the chicken breasts on the grill. Cook for about 6-7 minutes on each side. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. Once the chicken is cooked, take it off the grill. Let it rest for 5 minutes. This keeps the chicken juicy. Place the grilled chicken on a serving platter. Top each piece with a generous scoop of the pineapple mango salsa. For a nice touch, you can add fresh cilantro on top. Serve with rice or tortillas for a complete meal. Enjoy the bright, fresh flavors of summer! To make juicy chicken, start with fresh, boneless chicken breasts. Pat them dry with a paper towel. This helps the seasoning stick. Rub olive oil on both sides. Next, season well with salt, pepper, and ground cumin. Cooking on medium-high heat is key. Grill the chicken for about 6-7 minutes on each side. Use a meat thermometer to check the internal temperature. It should reach 165°F. After cooking, let the chicken rest for 5 minutes. This keeps the juices inside. To boost the salsa flavor, use ripe mango and fresh pineapple. This adds natural sweetness. Dicing the fruits small helps mix flavors better. Don’t skip the lime juice; it adds brightness. Adding chopped cilantro gives a fresh taste. If you like heat, include more jalapeño. Mix the salsa gently and let it sit. This waiting time helps the flavors blend well. Taste it before serving and adjust seasoning if needed. Grilling gives a nice smoky flavor to the chicken. It also creates crispy edges. If you bake, the chicken cooks evenly, but lacks that char. Preheat your oven to 375°F for baking. Place the chicken in a baking dish and cover with foil. Bake for about 25-30 minutes. Always check the temperature to ensure it’s fully cooked. Both methods work well, so pick what you prefer! Pro Tips Choose Ripe Fruits: Ensure your mango and pineapple are ripe for the best flavor. Ripe fruits will provide a natural sweetness that complements the chicken beautifully. Marinate for Extra Flavor: For enhanced flavor, consider marinating the chicken in lime juice and cumin for 30 minutes before cooking. This adds depth to the chicken's taste. Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption. Let It Rest: Allowing the chicken to rest for about 5 minutes after grilling helps retain its juices, resulting in a more tender and flavorful dish. {{image_2}} You can play with the fruits in this dish. Try adding diced kiwi or fresh strawberries for a twist. These fruits add a sweet zing and bright color. You can even mix in some chopped peaches. Each fruit brings its own taste and texture. This keeps your salsa fresh and fun. If you like heat, add more jalapeños or even some diced serrano peppers. For a smoky flavor, try adding chipotle peppers in adobo sauce. You can also sprinkle in some cayenne pepper or chili powder. These spicy options make the salsa exciting and bold. Adjust the heat to match your taste. Chicken is great, but you can switch it up! Use shrimp or fish like tilapia for a lighter meal. Both options cook quickly and soak up the salsa flavor well. If you prefer a plant-based choice, try marinated tofu or tempeh. Each protein will change the dish while keeping it delicious. To keep your Pineapple Mango Salsa Chicken fresh, store it right. Place leftover chicken and salsa in separate airtight containers. Make sure to let the chicken cool first. This helps avoid sogginess. Store the chicken in the fridge for up to three days. The salsa stays fresh for about two days. When you are ready to eat, reheat the chicken gently. You can use a microwave or an oven. If using a microwave, heat it in short bursts. Check it every 30 seconds. This prevents it from drying out. If using an oven, preheat it to 350°F (175°C). Cover the chicken with foil to keep it moist. Heat for about 15-20 minutes until warm. You can freeze the chicken for later meals. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. It can last for up to three months. For the salsa, I recommend freezing it without the fresh cilantro. This way, the texture stays nice. Freeze it in a freezer bag, and it lasts about two months. When ready, thaw both in the fridge overnight before reheating. Yes, you can! Prepare the salsa earlier in the day. Store it in the fridge to keep it fresh. The flavors will blend well as it sits. You can also season the chicken ahead. Keep it covered in the fridge until you are ready to cook. Just remember to cook the chicken right before serving for the best taste. This dish is great with many sides. Here are a few ideas: - Rice or quinoa for a filling base - Grilled vegetables for a colorful plate - Tortilla chips for a crunchy snack - A fresh green salad to balance the flavors These sides will enhance the meal and make it even more enjoyable. The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This temperature ensures the chicken is safe to eat. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Juices should run clear. This way, you can be sure it’s cooked perfectly. This article covered essential ingredients for Pineapple Mango Salsa Chicken, including fresh and canned options. You learned step-by-step instructions for preparing and cooking the dish. We discussed tips for juicy chicken and ways to boost salsa flavors. I also shared variations for a fun twist and efficient storage methods. In conclusion, you can enjoy this dish in many ways. Feel free to experiment with flavors and ingredients. Cooking should be fun and tasty!

Pineapple Mango Salsa Chicken

A delicious grilled chicken dish topped with a fresh and vibrant pineapple mango salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 piece ripe mango, diced
  • 1 cup fresh pineapple, diced
  • 1 piece red bell pepper, finely chopped
  • 1 4 red onion, finely chopped
  • 1 piece jalapeño, deseeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • to taste Salt and pepper

Instructions
 

  • Prepare the Salsa: In a medium bowl, combine the diced mango, pineapple, red bell pepper, red onion, jalapeño, and cilantro. Drizzle with lime juice and season with salt and pepper. Mix gently and set aside for the flavors to meld.
  • Season the Chicken: Pat the chicken breasts dry with a paper towel. Rub them with olive oil, and season both sides with ground cumin, salt, and pepper to taste.
  • Cook the Chicken: Heat a grill or stovetop grill pan over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until the chicken is cooked through (internal temperature should reach 165°F / 75°C).
  • Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
  • Serve: Place the grilled chicken breasts on a serving platter. Top each piece with a generous scoop of the pineapple mango salsa.

Notes

Let the salsa sit for a few minutes to enhance the flavors.
Keyword chicken, grilled, mango, pineapple, salsa