Juicy Chicken with Grilled Mango Pineapple Peppers

Ingredients

• 1/2 teaspoon cracked black pepper, or just use what you like
• 60 ml olive oil
• 80 ml fresh lime juice, squeezed
• 227 g mango-pineapple salsa
• 680 g boneless chicken breasts, sliced thin (about 4 pieces)
• 1/2 teaspoon cracked black pepper, or just sprinkle as you want
• 1 teaspoon kosher salt (or as needed)
• 30 ml olive oil
• 1 big yellow bell pepper, sliced in strips, each about 1.25 cm wide
• 2–4 tablespoons chopped fresh cilantro, if you like to top things off
• 53 ml pineapple tidbits, thawed and drained if they're frozen
• 120 ml mango cubes, thaw if using frozen and drain
• 113 g mango-pineapple salsa (add as much as you want)