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Pineapple Mango Chicken

These flavors will take you right to the tropics!
Prep Time10 minutes
Cook Time20 minutes


  • 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


  • 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.