Mango Pineapple Chicken with Mandarin Rice Salad
Brighten up your dinner table with the tropical flavors of Mango Pineapple Chicken with Mandarin Rice Salad—a vibrant, sweet-and-savory dish that’s as stunning as it is delicious. Juicy chicken breasts are seared to golden perfection and glazed in a luscious mango-pineapple sauce infused with soy sauce, honey, and a hint of garlic and ginger. Paired with a refreshing mandarin rice salad featuring fluffy jasmine rice, sweet mandarin oranges, scallions, and a tangy sesame vinaigrette, this recipe is a perfect balance of bold flavors and textures. Ready in just under an hour, this crowd-pleasing meal is ideal for weeknight dinners or casual entertaining. Serve it warm and watch it steal the spotlight with every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large Mango
- 1 cup (diced) Pineapple
- 0.5 cup Pineapple juice
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 0.5 teaspoon Ground ginger
- 3 cups Cooked jasmine rice
- 1 cup (canned or fresh, drained if canned) Mandarin oranges
- 2 sliced Scallions (green onions)
- 2 tablespoons (chopped) Cilantro
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the mango-pineapple glaze by peeling and dicing the mango, then adding it to a blender with the diced pineapple, pineapple juice, soy sauce, honey, minced garlic, and ground ginger. Blend until smooth. Set aside.
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown.
Reduce the heat to medium-low, pour the mango-pineapple glaze over the chicken, and cover the skillet. Cook for 12-15 minutes, occasionally spooning sauce over the chicken, until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare the mandarin rice salad. In a large bowl, combine the cooked jasmine rice, mandarin oranges, sliced scallions, and chopped cilantro.
In a small bowl, whisk together sesame oil, rice vinegar, salt, and black pepper. Pour this dressing over the rice mixture and gently toss until well combined.
Once the chicken is cooked, remove from the skillet and let it rest for 5 minutes. Slice the chicken breasts and drizzle with any remaining glaze.
Serve the mango pineapple chicken alongside the mandarin rice salad. Garnish with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 117.8 g | ||
| Protein | 241.2 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3259 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
