Ingredients:

  • 1½ pounds thin-sliced boneless skinless chicken breasts
  • 8 ounces mango-pineapple salsa
  • ⅓ cup fresh lime juice
  • ¼ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • 1 large yellow bell pepper, sliced into ½-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 ounces additional mango-pineapple salsa
  • ½ cup mango, diced
  • ⅓ cup pineapple tidbits
  • 2-4 tablespoons fresh cilantro, chopped (optional)

Instructions:

  1. Place chicken breasts in a zip-top bag. Add salsa, lime juice, olive oil, and black pepper. Seal and massage to coat; refrigerate for at least 30 minutes or up to overnight.
  2. Heat grill to medium-high (400-450°F). Lightly oil grates using tongs and a paper towel.
  3. Place bell pepper strips in a grill basket. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Remove chicken from marinade and discard liquid. Place chicken on one side of the grill and the peppers on the other. Grill chicken for 4-5 minutes per side, until internal temperature reaches 165°F.
  5. Occasionally stir the peppers until they reach desired tenderness and char.
  6. Transfer chicken to a platter, top with additional salsa, diced mango, pineapple tidbits, and cilantro (if using). Serve with grilled peppers on the side.