In a large ziplock bag, combine the thin-sliced chicken breasts with the mango-pineapple salsa, lime juice, olive oil, kosher salt, and freshly ground black pepper. Seal the bag, removing excess air, and massage the marinade into the chicken. Allow it to marinate for at least 30 minutes in the refrigerator, ideally letting it sit for a couple of hours or overnight for maximum flavor.

While the chicken marinades, preheat your grill to medium-high heat, aiming for approximately 400°F. Lightly brush the grates with olive oil to prevent sticking.

Slice the yellow bell peppers into strips and toss them in a bowl with a splash of olive oil, a pinch of kosher salt, and freshly ground black pepper. Transfer the seasoned peppers to a grill basket.

Once your grill is ready, place the marinated chicken breasts on one side and the grill basket of peppers on the other side. Cook the chicken for about 4-5 minutes on each side, until the internal temperature reaches 165°F. Stir the peppers occasionally while grilling for even charring, approximately 8-10 minutes total.

When the chicken is fully cooked and the peppers are charred, remove them from the grill. Arrange the Grilled Mango Pineapple Chicken on a serving platter, adding additional salsa on top for flavor. Garnish with fresh cilantro and serve immediately.