Tangy Tropical Chicken

Total Time Prep: 20 min. Cook: 4 hours
Yield 4 servings
Test Kitchen Approved
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that’s balanced by a bit of soy sauce. —Christina Aho, Naples, Florida

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 2 cups chopped peeled mangoes
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, sliced
  • 1 garlic clove, minced
  • 1 cup unsweetened pineapple juice
  • 1 cup orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons Thai chili sauce
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice and thinly sliced green onions

Directions

  1. Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low 4-5 hours or until chicken is tender.
  2. Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Nutrition Facts

1 cup: 299 calories, 3g fat (1g saturated fat), 63mg cholesterol, 760mg sodium, 42g carbohydrate (29g sugars, 3g fiber), 26g protein.

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that’s balanced by a bit of soy sauce. —Christina Aho, Naples, Florida
Recipe Creator

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