Mango Pineapple Chicken With Mandarin Rice Salad

Submitted by rpgaymer

"This a tropical-tasting dish that looks really great on the plate, though it's not at all hard to make."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 1⁄2 lbs chicken breasts (4)
• 1 (8 ounce) can crushed pineapple, undrained
• 1⁄3 cup mango chutney
• 1 teaspoon coarse grain mustard
• 3 cups cooked brown rice, chilled for at least 30 minutes
• 1 (15 ounce) can mandarin orange segments, drained & liquid reserved
• 1 1⁄2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1⁄4 teaspoon ground ginger
• 1 teaspoon sriracha sauce (optional)
• 3 green onions, thinly sliced
• 2 celery ribs, sliced
• 1 (8 ounce) can water chestnuts, drained & diced
• salt & pepper, to taste

directions

1. Preheat oven to to 350°F.
2. Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
3. Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
4. While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
5. Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
6. Chill rice salad until chicken is done, then serve.

Reviews

[AZPARZYCH]

This was very good and light tasting! I didn't use the sriracha but otherwise followed the recipe. I did take threeovens' advice and pan seared the chicken a little, made it look and taste amazing. Will make this again! Made for PRMR.

 

[LucyS-D]

I love the dressing for the rice salad and definitely use the sriracha. My chicken came out perfectly cooked and moist, but I think it would have benefited by being pan-seared before being placed in the oven. Made for PAC.