Pineapple Mango Chicken Recipes

SWEET AND TANGY JERK CHICKEN WITH CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Chicken - To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
• To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
• Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
• Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
• Caramelized Pineapple and Mango - To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
• Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.

PINEAPPLE-MANGO CHICKEN

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.

MANGO-PINEAPPLE CHICKEN TACOS

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.