Tropical Mango Glazed Chicken with Pineapple Salsa and Cilantro Rice

Bring the taste of the tropics to your dinner table with this vibrant mango glazed chicken. The sweet and sticky mango glaze perfectly complements the juicy chicken, while a fresh pineapple salsa adds a bright, tangy kick. Served over a bed of fluffy cilantro rice, this dish is a celebration of summer flavors.

This recipe is surprisingly simple to make, yet impressive enough for company. The combination of sweet mango, zesty lime, and spicy red bell pepper creates a balanced and refreshing meal that will have everyone reaching for seconds. Get ready to hula your way to a delicious dinner!

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Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

1/2 cup mango glaze (store-bought or homemade)View ingredient guideLike ingredientDislike ingredient

1 cup diced fresh pineappleView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, dicedView ingredient guideLike ingredientDislike ingredient

Juice of 1 limeView ingredient guideLike ingredientDislike ingredient

2 tablespoons chopped fresh cilantroView ingredient guideLike ingredientDislike ingredient

1 cup uncooked white riceView ingredient guideLike ingredientDislike ingredient

2 cups waterView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the chopped cilantro.
2. While the rice cooks, season the chicken breasts with salt and pepper on both sides.
3. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
4. Brush the mango glaze generously over both sides of the chicken during the last 2 minutes of cooking, allowing it to caramelize slightly.
5. Make the salsa: In a small bowl, combine the diced pineapple, diced red bell pepper, lime juice, and a pinch of salt. Stir gently.
6. To serve, place a scoop of cilantro rice on each plate, top with a mango glazed chicken breast, and spoon the pineapple salsa over the chicken. Garnish with extra cilantro if desired.
7. Enjoy immediately while warm.

Recipe Tips

FAQ

Can I use frozen pineapple for the salsa?

Yes, but thaw and drain it well first to avoid excess liquid in the salsa.

What can I substitute for mango glaze?

You can use a store-bought sweet chili sauce or a mixture of apricot preserves and lime juice as a substitute.

How do I store leftovers?

Store leftover chicken, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or skillet.