Island Chicken with Mango-Pineapple Sauce

Make chicken exciting again with this tropical recipe! Marinate chicken breasts in a homemade mango and pineapple puree for a surprisingly sweet and juicy entree.

All you need are five ingredients to make the marinade, which doubles as a sauce right before serving. To make it, simply add fresh pineapple, fresh mango, lemon juice, olive oil, and cayenne pepper to a food processor, and blend until it’s the consistency of thick puree. You can also double up on the ingredients so you can have extra sauce for serving time! For a quick time-saver, you can thaw frozen pineapple or mango. As a rule of thumb, use about two cups of diced pineapple and one cup of mango (or four cups and two cups, if you’re doubling up).

Make enough of the puree to coat two pounds of chicken, or about four whole chicken breasts. You could also use chicken thighs or drumsticks if you prefer—just be sure to adjust the cook time accordingly. Reserve some of the sauce for serving. Cover the chicken and set it in the fridge to marinate for at least two hours, but preferably overnight for maximum flavor.

When it’s time to cook, let the chicken sit out at room temperature while you preheat the oven to 375°F. Bake for about 35 minutes, or until a thermometer inserted into the thickest part of the breast registers at 165°F.

Slice the chicken, then serve over your favorite veggies (we used sautéed greens, bell peppers, and onions). Drizzle with the remaining island sauce, and serve it while it’s hot!

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