Zesty Mango Pineapple Chicken and Rice
Escape the mundane with this one-pan tropical delight, featuring tender seared chicken, vibrant mango and pineapple, and crisp bell peppers. Everything is coated in a savory-sweet glaze and served over fluffy jasmine rice for a complete, high-protein weeknight meal.
Equipment
- Large Skillet or Wok
- Saucepan with lid (for rice)
- Cutting board
- Chef's knife
- Small bowl (for cornstarch slurry)
- Plate
- Measuring cups and spoons
- Grater or microplane (for ginger)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup jasmine rice, uncooked
- 1.5 cups fresh pineapple, cut into chunks
- 1 large ripe mango, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ⅓ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons avocado oil or other neutral oil
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh cilantro, sliced green onions, sesame seeds
Instructions
- Cook the jasmine rice according to package directions. While the rice simmers, prepare all other ingredients: cube the chicken, chop the vegetables, and dice the fruit. Pat the chicken cubes dry with a paper towel and season lightly with salt and pepper.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the chopped bell peppers and red onion to the same skillet and sauté for 4-5 minutes, until they begin to soften but remain crisp-tender.
- Add the minced garlic and grated ginger to the pan. Stir constantly and cook for 30-60 seconds until fragrant.
- Pour the soy sauce, rice vinegar, honey, and sesame oil into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Pour the slurry into the skillet, stirring continuously. Bring the sauce to a simmer and cook for 1-2 minutes until it thickens into a glossy glaze.
- Return the seared chicken to the skillet. Add the fresh pineapple and mango chunks. Gently fold everything together to coat in the sauce and let it simmer for 2-3 minutes for the fruit to warm through and the flavors to meld.
- Serve immediately over the cooked jasmine rice. Garnish with fresh cilantro, sliced green onions, and sesame seeds, if desired.
Notes
Variations & Substitutions:
- Protein: Boneless, skinless chicken thighs, shrimp, or firm tofu can be used instead of chicken breasts.
- Fruit: Frozen (thawed) or canned (drained) mango and pineapple are acceptable substitutes for fresh.
- Sweetener: Brown sugar can replace honey or maple syrup.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Base: Serve over brown rice, quinoa, or cauliflower rice for alternatives to jasmine rice. Chef's Twists:
- Add Heat: Stir in 1/4 to 1/2 teaspoon of red pepper flakes with the garlic and ginger for a sweet and spicy kick.
- Add Richness: Add 1/4 cup of full-fat coconut milk to the sauce for a subtle, creamy richness.
- Add Crunch: Garnish with toasted unsweetened coconut flakes for extra texture and nutty flavor. Pro-Tips for Success:
- Don't Overcrowd the Pan: Sear the chicken in batches to ensure a golden-brown crust, which locks in moisture.
- Use Ripe Fruit: The best flavor comes from ripe, fragrant mango and pineapple.
- Make a Slurry: Always mix cornstarch with cold water before adding it to the hot sauce to prevent lumps and ensure a smooth, glossy glaze.
- Protein: Boneless, skinless chicken thighs, shrimp, or firm tofu can be used instead of chicken breasts.
- Fruit: Frozen (thawed) or canned (drained) mango and pineapple are acceptable substitutes for fresh.
- Sweetener: Brown sugar can replace honey or maple syrup.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Base: Serve over brown rice, quinoa, or cauliflower rice for alternatives to jasmine rice. Chef's Twists:
- Add Heat: Stir in 1/4 to 1/2 teaspoon of red pepper flakes with the garlic and ginger for a sweet and spicy kick.
- Add Richness: Add 1/4 cup of full-fat coconut milk to the sauce for a subtle, creamy richness.
- Add Crunch: Garnish with toasted unsweetened coconut flakes for extra texture and nutty flavor. Pro-Tips for Success:
- Don't Overcrowd the Pan: Sear the chicken in batches to ensure a golden-brown crust, which locks in moisture.
- Use Ripe Fruit: The best flavor comes from ripe, fragrant mango and pineapple.
- Make a Slurry: Always mix cornstarch with cold water before adding it to the hot sauce to prevent lumps and ensure a smooth, glossy glaze.