Tropical Mango Pineapple Blast
Tropical Mango Pineapple Blast
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
For the Marinade & Glaze
- 1 fresh mango, peeled and diced
- 1/2 cup fresh pineapple, diced
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon water
For Cooking & Garnish
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a blender or food processor, combine the diced mango, diced pineapple, lime juice, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes. Blend until smooth.
⏱️ 5 min
- 2
Pour half of the blended mixture over the cubed chicken in a medium bowl. Toss to coat evenly. Set aside the remaining half of the mixture for the glaze.
⏱️ 3 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat.
⏱️ 1 min
- 4
Add the marinated chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min
- 5
While the chicken cooks, prepare the glaze. In a small bowl, whisk together the cornstarch and water to create a slurry. Add this slurry to the reserved mango-pineapple mixture.
⏱️ 2 min
- 6
Once the chicken is cooked, add the diced red bell pepper and red onion to the skillet. Cook for 2-3 minutes, until slightly softened.
⏱️ 3 min
- 7
Pour the cornstarch-thickened mango-pineapple glaze over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min
- 8
Remove from heat. Garnish with fresh chopped cilantro and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Mango Pineapple Blast
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
For the Marinade & Glaze
- 1 fresh mango, peeled and diced
- 1/2 cup fresh pineapple, diced
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon water
For Cooking & Garnish
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a blender or food processor, combine the diced mango, diced pineapple, lime juice, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes. Blend until smooth.
⏱️ 5 min - 2
Pour half of the blended mixture over the cubed chicken in a medium bowl. Toss to coat evenly. Set aside the remaining half of the mixture for the glaze.
⏱️ 3 min - 3
Heat olive oil in a large skillet or wok over medium-high heat.
⏱️ 1 min - 4
Add the marinated chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min - 5
While the chicken cooks, prepare the glaze. In a small bowl, whisk together the cornstarch and water to create a slurry. Add this slurry to the reserved mango-pineapple mixture.
⏱️ 2 min - 6
Once the chicken is cooked, add the diced red bell pepper and red onion to the skillet. Cook for 2-3 minutes, until slightly softened.
⏱️ 3 min - 7
Pour the cornstarch-thickened mango-pineapple glaze over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min - 8
Remove from heat. Garnish with fresh chopped cilantro and serve immediately.
⏱️ 2 min