Chicken with Mango Salsa

Chicken with Mango Salsa

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About this recipe: A tropical mango pineapple salsa does double duty as marinade and salsa in this spicy chicken dish.

Terry Coonan

Serves: 8 

  • 2 (450g) tins pineapple pieces in fruit juice, drained with juice reserved
  • 2 mangoes, peeled, stone removed and diced
  • 2 green chillies, seeded and diced
  • Handful chopped fresh coriander
  • 8 tablespoons (120ml) freshly squeezed lime juice and pulp
  • 8 tablespoons (120ml) fresh orange juice
  • 4 tablespoons (60ml) dark rum
  • 1 clove garlic, minced
  • 8 skinless, boneless chicken breast halves

Prep:30min  ›  Cook:30min  ›  Extra time:6hr  ›  Ready in:7hr 

  1. In a bowl, mix the pineapple and reserved juice, mangoes, chillies, coriander, lime juice and pulp, orange juice, rum and garlic. Let stand for one hour before adding chicken.
  2. Remove half of the pineapple and mango mixture from the bowl and set aside. Marinate the chicken in the bowl with the remaining salsa mixture for 2 to 6 hours.
  3. Preheat oven to 160C.
  4. Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear.
  5. Top with reserved salsa to serve.

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