Chicken is one of the most popular things you can cook on a grill. Chicken breasts are always great, but they can be even better with flavorful fruit sauces. This roundup includes recipes for boneless chicken breasts cooked with various fruit sauces – from simple syrup and balsamic vinegar to mango salsa and peach barbecue sauce.

Ingredients:

1 cup balsamic vinegar

2 cups white sugar

Directions:

1. Combine the balsamic vinegar and sugar in a saucepan over medium heat. Cook until the mixture is boiling, then reduce heat and simmer for about 10 minutes or until reduced by half. Please remove the heat source and let it cool slightly before using it as desired.

2. Pour sauce over chicken breasts before grilling or barbecuing.

Use your oven instead of your grill by preheating it to 350 degrees Fahrenheit and cooking the chicken breasts in a baking dish for about 20 minutes or until cooked through.

Ingredients:

1/2 cup vegetable oil, divided

4 boneless chicken breast halves (6 to 8 ounces each)

1/4 teaspoon salt

1 teaspoon honey divided

1 tablespoon rice vinegar or red wine vinegar

2 tablespoons soy sauce

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Into a large nonstick skillet, pour 1⁄4 cup of cooking oil over medium-high heat. Bring 4 chicken breasts together with butter and cook them over medium heat until light brown, turning once. Sprinkle with salt and set aside in a baking dish.

3a If using an oven: Bake chicken breasts for 20 minutes, turning once, or until cooked through (DO NOT OVERBROIL).

Ingredients:

1/4 cup diced red onion

1 minced fresh jalapeño pepper, or to taste

3 tablespoons chopped fresh cilantro leaves

2 tablespoons diced seeded mangoes (about 2 medium mangos)

1 tablespoon white sugar

1/2 teaspoon ground cumin

Juice of 1 lime or lemon juice, or to taste

Directions:

1. Mix red onion, jalapeño pepper, cilantro leaves, mangoes, sugar, and cumin in a medium bowl.

2. Stir in lime or lemon juice to taste.

3a If using an oven: Pour mixture into a baking dish and bake for 10 minutes or until heated; turn out and serve immediately.

3b If using a grill: Grill mango salsa directly over high heat for 3 to 4 minutes or until lightly charred around the edges; turn once during grilling.

Ingredients:

1/2 cup ketchup

3 tablespoons apple cider vinegar

1 tablespoon brown sugar, packed

1 teaspoon smoked paprika dash of cayenne pepper

Kosher or sea salt to taste

1 (15-ounce) can peach halves in light syrup, drained and diced

4 cloves garlic, minced.

If using a grill:

1. Preheat your grill to medium-high heat.

2. Combine ketchup, vinegar, brown sugar, and paprika in a small jar or bowl.

3. Season with salt and set aside.

Directions:

1. Mix peach halves, garlic, and ketchup in a small bowl.

2. Grill chicken breasts over medium-high heat until they are thoroughly cooked. Serve BBQ peach chicken breasts with the remaining ketchup mixture on the side for dipping. (160°F on an instant-read thermometer). Serve immediately with peach barbecue sauce on the side for dipping.