Pineapple-Mango Chicken Recipe
Pineapple-Mango Chicken Recipe photo by Taste of Home

Pineapple-Mango Chicken Recipe

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Combining pineapple, mango and spices makes a sauce for chicken that is such a unique recipe and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs. —Kim Waites, Rutherfordton, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/2 cups undrained crushed pineapple
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 medium mangoes, peeled and chopped
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice

Nutritional Facts

1 chicken breast with 2/3 cup sauce (calculated without rice) equals 350 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 369 mg sodium, 52 g carbohydrate, 4 g fiber, 30 g protein.


  1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice. Yield: 4 servings.
Originally published as Pineapple-Mango Chicken in Taste of Home April/May 2012, p56

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 16, 2012

"I used fresh pineapple, and some added juice and added mushrooms and sweet peppers and it was delicious!"

Reviewed Apr. 13, 2012

"My family absolutely loved this! I omitted the golden raisins because I didn't have any, and I served it over white rice. Easy and delicious!"

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