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Tropical Mandarin Chicken

 Tropical Mandarin Chicken
“This tropical medley was a favorite of my mother-in-law,” writes Lynda Heminger from Yankton, South Dakota. “She's since passed away, but I love to make it for my father-in-law-it was their special dish. Because it's fast and delicious, it's also ideal for company.”
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1-1/2 cups orange juice
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup pineapple chunks
  • 1/3 cup golden raisins
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional


  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook
  • chicken in oil for 4-5 minutes on each side or until no longer pink.
  • Remove chicken and keep warm.
  • In a small bowl, combine flour and broth until smooth; stir into
  • skillet. Add the orange juice, peppers, oranges, pineapple, raisins,
  • pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Return chicken to the pan; heat through.
  • Serve with rice if desired. Yield: 6 servings.

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Tropical Mandarin Chicken (continued)

Nutritional Facts: 1 chicken breast half with 2/3 cup pineapple mixture (calculated without rice) equals 320 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 213 mg sodium, 29 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fruit, 1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.