Try this Mango Chicken recipe
- 2 tablespoons honey
- 4 boneless chicken breasts
- 1 1/2 teaspoons lime juice
- 3 tablespoons soy sauce low sodium
- 1 platic cup del monte diced mango
- 2/3 cup diced pineapple
- 2 tablespoons red onion
- 1 1/2 teaspoons fresh cilantro
- 1/8 teaspoons salt
- 1/8 teaspoons pepper
- 1/4 cup pineapple juice
- 3 tablespoons cilantro fresh
- 1 teaspoon lime juice fresh
- dash red pepper flakes
- Carbohydrate 16.7194789695014 g
- Cholesterol 136.88 mg
- Fat 3.33629527821462 g
- Fiber 2.98691713617278 g
- Protein 59.3628763497152 g
- Saturated Fat 0.835219897932278 g
- Serving Size 1 1 Serving (454g)
- Sodium 165.5586322346 mg
- Sugar 13.7325618333286 g
- Trans Fat 0.966680160616807 g
- Calories 336 calories
Step-by-step
- Salsa: Combine mango, 2/3 cup pineapple chunks, red onion, cilantro, lime juice, salt, pepper,. Refrigerate at least 30 minutes.
- Chicken: press to 1/2 inch thickness. Combine 1/4 cup pineapple juice, 3 T cilantro, 3 T soy sauce, 2 T honey, 1 tsp lime juice, dash red pepper flakes. Marinate 30 minutes and grill.
- Serve mango salsa over chicken.
While traditional sweet and sour dishes rely on heavily processed cornstarch thickeners and refined white sugar, this version builds its contrast through a fresh fruit salsa and an acidic marinade. Chicken cutlets cooked on an outdoor grill require careful heat management to prevent the honey in the marinade from burning before the meat cooks through. Maintaining a medium heat zone of roughly 375 degrees Fahrenheit allows the exterior to caramelize without turning acrid.
Scaling this recipe requires attention to the ratio between the protein and the fruit topping. Doubling the batch for a larger group means preparing the chicken in separate grill batches to avoid crowding the grates, which causes steaming instead of proper charring. The salsa components can be chopped up to four hours in advance, but add the salt just before serving to prevent the fruit from releasing excess liquid and becoming watery.
Pounding the boneless breasts to an even half-inch thickness guarantees uniform cooking times across all four pieces. Thinner edges dry out quickly, so pull the meat from the heat source the moment an internal thermometer registers 165 degrees Fahrenheit. Allowing the protein to rest on a warm cutting board for five minutes redistributes the internal juices evenly.
Pairing this protein with a simple starch like steamed jasmine rice absorbs the excess juices from the tropical salsa without competing with the sweet and savory flavor profile. Plain quinoa or brown rice also works well, offering a nutty flavor that contrasts with the brightness of the lime juice and fresh cilantro.
