Best 3 Pineapple Mango Chicken Recipes

Tantalize your taste buds with a culinary journey to the tropics with our delectable Pineapple Mango Chicken. This dish is a vibrant symphony of flavors that will transport you to a tropical paradise. Succulent chicken is marinated in a tantalizing blend of pineapple, mango, soy sauce, and ginger, creating a marinade that infuses the chicken with exotic flavors.

The chicken is then grilled or baked to perfection, resulting in a tender and juicy texture that harmonizes perfectly with the sweet and tangy pineapple mango sauce. This sauce is a delightful combination of pineapple chunks, mango puree, brown sugar, vinegar, and a touch of chili flakes, offering a perfect balance of sweetness, tanginess, and a hint of heat.

Accompanying the main course, indulge in a medley of complementary dishes that elevate the dining experience. Savor the refreshing Pineapple Mango Salsa, a vibrant blend of pineapple, mango, red onion, cilantro, and lime juice. This salsa adds a burst of freshness and brightness to the meal.

For a side of greens, try the crisp and refreshing Pineapple Mango Salad. This salad features a bed of mixed greens, topped with grilled pineapple, mango slices, crumbled feta cheese, and a tangy pineapple mango vinaigrette. The vinaigrette is a delightful combination of pineapple juice, mango puree, rice vinegar, and a touch of honey, offering a sweet and tangy dressing that complements the salad perfectly.

Complete your tropical feast with a serving of fluffy Pineapple Mango Rice. This dish is a delightful blend of cooked rice, pineapple chunks, mango pieces, shredded coconut, and a touch of brown sugar. The rice is infused with the sweet and tropical flavors of pineapple and mango, making it a perfect accompaniment to the main course.

Here are our top 3 tried and tested recipes!

PINEAPPLE-MANGO CHICKEN

Pineapple-Mango Chicken image

Combining pineapple, mango and spices makes a sauce for chicken that is such a unique recipe and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs. -Kim Waites, Rutherfordton, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups undrained crushed pineapple
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 medium mangoes, peeled and chopped
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.

Nutrition Facts : Calories 350 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 4g fiber), Protein 30g protein.

MANGO-PINEAPPLE CHICKEN TACOS

Mango-Pineapple Chicken Tacos image

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 medium mangoes, peeled and chopped
1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 small Anaheim peppers, seeded and chopped
2 green onions, finely chopped
1 tablespoon lime juice
1 teaspoon sugar
4 pounds bone-in chicken breast halves, skin removed
3 teaspoons salt
1/4 cup packed brown sugar
32 taco shells, warmed
1/4 cup minced fresh cilantro

Steps:

In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges

THAI CHICKEN, MANGO & PINEAPPLE SALAD

Thai Chicken, Mango & Pineapple Salad image

I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."

Provided by Sooz Cooks

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) can coconut milk (regular or light)
1 tablespoon Thai red curry paste (I used 2 teaspoons Thai Sriracha sauce and 1 teaspoon red curry)
2 teaspoons orange zest (freshly grated)
1/2 cup fresh orange juice
4 chicken breasts (skinless and boneless, cut into 1-inch chunks)
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens (I used a combination of a 6oz bag of iceberg lettuce salad and 1/2 of a 6 oz bag of baby spinach lea)

Steps:

In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.

Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1

Tips:

Use ripe pineapple and mango: The riper the fruit, the sweeter and more flavorful the dish will be.
Cut the chicken into small pieces: This will help it cook evenly and quickly.
Marinate the chicken: Marinating the chicken in a mixture of pineapple juice, soy sauce, and garlic will help to tenderize it and infuse it with flavor.
Cook the chicken over medium heat: This will help to prevent it from drying out.
Add the pineapple and mango towards the end of cooking: This will help to prevent them from becoming overcooked and mushy.
Serve the chicken with rice or noodles: This will help to soak up the delicious sauce.

Conclusion:

This pineapple mango chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The sweet and tangy sauce is a perfect complement to the tender chicken and juicy fruit. Serve this dish with rice or noodles for a complete meal.