Tropical Chicken Breasts
Elevate your dinner game with these vibrant Tropical Chicken Breasts, a delightful fusion of sweet, tangy, and savory flavors. Tender, juicy chicken is marinated in a luscious blend of creamy coconut milk, zesty lime juice, fragrant garlic, and warming ginger, then perfectly seared and roasted to golden perfection. The dish is crowned with a refreshing tropical salsa bursting with the bright, juicy goodness of pineapple and mango, offering a taste of the tropics in every bite. Quick to prepare and family-friendly, this recipe is versatile enough to pair with rice, quinoa, or a crisp green salad for a complete meal. Perfect for weeknight dinners or casual entertaining, this easy tropical chicken recipe brings sunshine to your plate in just 40 minutes from start to finish.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 medium mango, diced
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium bowl, combine coconut milk, lime juice, honey, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk together to create a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 2 hours (preferably overnight) to let the flavors infuse.
Preheat the oven to 375°F (190°C) or heat a grill to medium-high.
In a large oven-safe skillet or grill pan, heat the olive oil over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and sear the chicken breasts for about 2-3 minutes per side until golden brown.
Transfer the chicken (if using a skillet) to the preheated oven and bake for 15-20 minutes, or grill for the same amount of time, flipping halfway through, until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is cooking, prepare the tropical salsa by combining pineapple chunks, diced mango, and chopped cilantro in a small bowl. Mix well and set aside.
Remove the chicken from the oven or grill and let it rest for 5 minutes to retain juices. Serve the chicken breasts topped with the tropical salsa, and drizzle with any remaining juices from the pan or grill.
Garnish with additional cilantro if desired. Enjoy your tropical chicken breasts with a side of rice, quinoa, or a fresh green salad.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 96.5 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2709 mg | 58% | |
*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.
