Mango Pineapple Chicken With Mandarin Rice Salad
![photo by LucyS-D](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/48/76/83/picsHhvVO.jpg)
photo by LucyS-D
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/865936/iETL6NHBTJiBAJFf2y2k-1377194753725.jpg)
![photo by rpgaymer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/48/76/83/picfAnbWV.jpg)
- 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
- Preheat oven to to 350°F.
- Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
- Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
- 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).
- Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
- Chill rice salad until chicken is done, then serve.
Questions & Replies
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RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.