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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’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.
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
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
- Cook the rice in the mixture of water and pineapple juice in a medium pot 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.
Approximate Nutrition Info
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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.