Pineapple Mango Chicken
These flavors will take you right to the tropics!
Servings - 4 servings
Ingredients
- 1 tbsp coconut oil
- 1 1/2 lbs chicken tenders
- 1/2 small white onion, peeled and chopped
- 1 green bell pepper seeded and chopped
- 1/2 cup orange juice
- 1/2 tbso corn starch
- 1 cup water
- 1 tsp Better than Bouillon Chicken Base (or 1 cup chicken stock)
- 1 small, ripe mango peeled and chopped
- 3/4 cup pineapple chunks, with juice
- Rice, as side dish
Instructions
- In a frying pan, heat the coconut oil over medium heat.
- Add the chicken tenders, onion, and bell pepper. Cook until the chicken is lightly browned and 165 degrees internal temperature.
- Remove chicken mixture to a dish and set aside.
- In a small cup, stir together the juice and corn starch until no lumps remain. Set aside.
- Return the skillet to the heat without wiping or rinsing. Add water and bouillon base and bring to a boil over medium heat. When it comes to a boil stir in the corn starch and juice mixture. Return to the heat and boil for 1 minute. Sauce will thicken. (NOTE: If you don't have the bouillon base, you can use 1 cup of chicken stock.)
- Add the mango and pineapple with juice to the boiling water mixture and simmer for 3 minutes until fruit is thoroughly heated.
- Return the chicken and vegetables to the pan. Stir to coat with sauce.
- Serve Pineapple Mango Chicken over rice.