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Tangy Tropical Chicken

 Tangy Tropical Chicken
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.
4 ServingsPrep: 20 min. Cook: 4 hours


  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 2 cups chopped peeled mangoes
  • 1 medium onion, chopped
  • 1 medium green 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


  • Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, green
  • 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 for 4-5 hours or until chicken is tender.
  • 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 for 2 minutes or until thickened.
  • Serve with chicken mixture and rice. Yield: 4 servings.

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Tangy Tropical Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.