| | |

Mango Chicken with Tropical Slaw

This post may contain affiliate links which won’t change your price but will share some commission.

This mango chicken with tropical slaw is a delicious dinner recipe full of sweet, tropical flavors. This healthy meal is always a crowd-pleaser!

This mango chicken with tropical slaw is a delicious dinner recipe full of sweet, tropical flavors. This healthy meal is always a crowd-pleaser! I can't get enough of it.

I’m happy to partner with Perdue to put together this delicious recipe. I love using their Perfect Portions chicken tenderloins to make dinner prep go smoothly. I can use just the right amount that we’ll need for my family, and the chicken is ready to use without much trimming. On busy nights, I appreciate being able to skip any steps I can when it’s time to get dinner ready.

Chicken tenderloins are an ideal size for pan cooking. With a full breast, it’s tricky to cook it just until it’s ready. And if chicken is cut into smaller bite-sized pieces, it can be quite a task to flip each little piece in the pan. Tenderloins are the perfect manageable size for flipping and quick cooking.

mango-chicken-recipe-sq

This mango chicken is so flavorful. The sweetness makes it appealing to kids, but there’s enough complexity to satisfy the adult palate as well. I love the crunch of the tropical slaw alongside this chicken, and the pineapple rice brings it all together. This recipe serves six, so hopefully you can save some leftovers for a healthy lunch the next day.

Try my mango chicken tortilla skillet for another light, easy meal.

Mango Chicken with Tropical Slaw

This mango chicken with tropical slaw is a light, flavorful meal.
Print Recipe
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins

Ingredients

For the Rice

  • 1 cup pineapple juice
  • 1 cup water
  • 1 cup uncooked rice

For the Slaw

  • 3 cups Napa cabbage thinly sliced
  • 3 cups red cabbage thinly sliced
  • 2 carrots grated
  • 2 scallions diced
  • 1 tbs olive oil
  • 1 tbs white wine vinegar
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice
  • Salt and pepper

For the Chicken

  • 3/4 cup orange juice
  • 3/4 cup pineapple juice
  • 2 ripe mangos chopped
  • 1 tbs soy sauce
  • 1.4 lbs chicken tenderloins
  • 1/3 cup gluten-free flour
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp ground turmeric
  • Salt and pepper
  • 1 tbs bacon fat or butter

Instructions

  • Cook the rice in the mixture of water and pineapple juice according the rice package instructions. If more liquid is needed, add a bit of additional water.
  • Prepare the tropical slaw by placing the Napa cabbage, red cabbage, carrots, and scallions in a large bowl. Sprinkle generously with salt and pepper. In a small bowl, stir together the olive oil and white wine vinegar with 1/4 cup orange juice and 1/4 cup pineapple juice. Pour it over the slaw and stir to coat evenly. Taste the slaw and sprinkle with more salt if needed, then transfer the mixture to a covered container so the flavors can meld while you’re working on the chicken.
  • To make the sauce for the chicken, place the fruit of one mango in a blender along with 3/4 cup orange juice, 3/4 cup pineapple juice, and 1 tbs. soy sauce. Process until smooth, then transfer the mixture to a small saucepan. Heat the mixture over medium-low heat, stirring often, until it begins to thicken and cooks down to 1 1/2 cups (about 5 minutes).
  • In a small bowl, stir together the flour, ginger, garlic powder, and turmeric. Place the mixture on a small plate and set aside.
  • Sprinkle the chicken tenderloins generously with salt and pepper, then dredge them in the flour mixture to coat evenly.
  • Heat the bacon fat (or other cooking oil) in a large skillet over medium. Place the chicken in the skillet and cook for about 3 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees. You'll need to do this in 2 batches.
  • Transfer the cooked chicken to a shallow serving dish and pour the sauce over the chicken. Divide the rice, slaw, and chicken among 6 plates. Garnish the chicken with the remaining chopped mango. Serve warm.

Nutrition

Calories: 431kcal | Carbohydrates: 61g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 331mg | Potassium: 1009mg | Fiber: 4g | Sugar: 24g | Vitamin A: 4915IU | Vitamin C: 92mg | Calcium: 97mg | Iron: 2mg
Servings: 6
Calories: 431kcal
Cost: $2.73 per serving

Mango Chicken Price Breakdown

This recipe costs a total of $16.39, or $2.73 per serving. This is a great price for a healthy meal that will appeal to the whole family.

Disclosure: This post and recipe were sponsored by Perdue. Perdue provided me with free product and compensation in exchange for an original recipe. All comments, thoughts, and reviews are my own.

4 Comments

  1. Delicious! Flavor explosion in your mouth. Looking forward to making this for a personal chef client of mine!

  2. What a lovely and flavorful dinner. You’re right that it’s appealing to adults – and so easy that it makes sense for weeknights.

  3. With orange and pineapple juice along with the mangoes, this chicken sounds absolutely delicious – perfect for kiddos AND us adults!

Leave a Reply

Your email address will not be published.

Recipe Rating