Chicken with Mango Salsa

Chicken with Mango Salsa


59 people made this

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

Terry Coonan

Serves: 8 

  • 450 gms pineapple pieces, tinned are ok. Reserve the juice from tins.
  • 2 mangoes peeled and diced
  • 2 green chillies, seeded and diced
  • handful chopped fresh coriander
  • 8 tablespoons freshly squeezed lemon/lime juice and pulp
  • 8 tablespoons orange juice, fresh preferred
  • 1 clove garlic, minced
  • 8 skinless, boneless chicken breast halves

Prep:15min  ›  Cook:30min  ›  Extra time:2hr preserving  ›  Ready in:2hr45min 

  1. In a bowl, mix the pineapple and reserved juice, mangoes, chillies, coriander, lemon/lime juice and pulp, orange juice 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 160 C. Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

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