Tropical Chicken
Transport your taste buds to a sun-soaked paradise with this vibrant Tropical Chicken recipe, a perfect fusion of sweet and savory flavors. Tender, juicy chicken breasts are seared to golden perfection and then baked in a luscious coconut milk sauce infused with tangy lime juice, rich honey, and a hint of soy sauce. Fresh pineapple chunks and diced mango add bursts of tropical sweetness, while red bell pepper, garlic, and ginger lend a savory warmth. Topped with a sprinkle of green onions and fresh cilantro, this dish is as visually stunning as it is delicious. Ready in under an hour, it’s perfect served over fluffy steamed rice or alongside roasted vegetables. Whether you're cooking up a weeknight dinner or entertaining guests, this Tropical Chicken dish is your ticket to a flavorful island escape!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 medium mango, diced
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 cup coconut milk
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 medium red bell pepper, sliced
- 2 stalks green onion, chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Remove chicken and set aside.
In the same skillet, sauté the garlic, ginger, and red bell pepper for 2-3 minutes until fragrant and slightly softened.
Stir in the coconut milk, lime juice, honey, and soy sauce. Let the mixture simmer for 3 minutes.
Add the pineapple chunks and diced mango to the skillet, stirring gently to combine.
Place the seared chicken breasts back into the skillet, spooning some of the sauce over the top.
Cover the skillet with foil or transfer the contents to a baking dish, then bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Sprinkle with chopped green onion and cilantro before serving.
Serve hot over steamed rice or with a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 86.6 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2967 mg | 63% | |
*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.
