Pineapple Mango Marinated Chicken

    6 hours 50 minutes

    Salsa made from mango and pineapple is used both as a marinade and as a sauce in this delicious and spicy chicken dish.

    63 people made this

    Serves: 8 

    • 2 (400g) tins pineapple pieces in fruit juice, drained with juice reserved
    • 2 mangoes, peeled, stone removed and diced
    • 2 green chillies, seeded and diced
    • handful chopped fresh coriander
    • 1/2 cup freshly squeezed lime juice and pulp
    • 1/2 fresh orange juice
    • 1/4 cup dark rum
    • 1 clove garlic, minced
    • 8 skinless, boneless chicken breast halves

    Preparation:20min  ›  Cook:30min  ›  Extra time:6hours marinating  ›  Ready in:6hours50min 

    1. In a bowl, mix the pineapple and reserved juice, mangoes, chillies, coriander, lime juice and pulp, orange juice, rum and garlic. Let stand for one hour.
    2. Remove half of the pineapple and mango mixture from the bowl and set aside. Marinate the chicken in the bowl with the remaining salsa mixture for 2 to 6 hours.
    3. Preheat oven to 160 degrees C.
    4. Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

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