Mango Hawaiian Chicken with Pineapple Salsa

I have been following a popular workout program and nutrition guide so that I could be bikini ready for an overdue girl’s weekend to Charleston. The guide suggested a Mango Hawaiian chicken dish but I couldn’t find the exact recipe. My amazing accountability partner and best buddy sent me a similar recipe (check it out here). I had my heart set to make this for dinner, but by this time it was 3:30pm and I was missing a few of the fresh ingredients. Which means I had to do what I do best, improvise! Don’t get me wrong, I prefer fresh products but when dinner is due in three hours and your toddler is currently napping, you do what you have to do.

First, I doubled the recipe so that it was “family-size” and used four pieces of thin skinless chicken breast.

Preheated the oven for 350˚F.

I didn’t have a red bell pepper, jalapeno pepper, or red onion handy but I did have a 10oz can of Rotel (mild) in the pantry. I drained the can, and rinsed it with water to get rid of as much excess sodium as possible. I placed the drained contents into a mixing bowl and added the cumin.

I also didn’t have fresh pineapple or orange juice. Back to the pantry and I found a 20 oz. can of pineapple chunks. I drained the juice into a mixing cup and poured ¾ of the pineapples into the mixing bowl (I did dice the pineapple a little smaller). Then I poured ¼ cup of the pineapple juice into the salsa mix. Of course I did not have a mango sitting around either. Guess what, Del Monte now has diced mango canned! Guess what else; I had a can in the pantry! I used 2/3 of the canned mango and a ¼ cup of the mango juice for the salsa too. I stirred the salsa and sat it aside while I placed the chicken into a casserole dish. I spooned the salsa over the chicken. I loosely topped the casserole dish with aluminum foil and put it in the oven. I set the timer for 30 minutes and then took my wild toddler outside to play.


By the time I came back in the dish had been in the oven for about 35 minutes. It came out perfect! To keep this on the healthy side of things I served my chicken over a bed of spinach leaves. I would imagine it would also pair well with rice, quinoa or couscous. Next time I make this dish I’m going to plan ahead, and can get fresh ingredients when I go shopping, so expect an update on this recipe soon. Happy healthy cooking everyone!


4 skinless chicken breast

1 can Rotel (Mild) – drained and rinsed

1/2 tsp Cumin

3/4 can of pineapple chunks and 1/4 cup of the juice

2/3 can of diced Mango and 1/4 cup of the juice


Preheat oven 350˚F

Place Chicken breast in baking dish

In a medium sized bowl, mix in the Rotel and Cumin

Dice pineapple chunks a bit smaller and use about 3/4 of the can, then place in mixing bowl with Rotel

Add the drained can of diced mango to that mix

Use 1/4 cup of juice from both pineapple and mango cans, and pour into salsa mix

Stir those ingredients together and then spoon onto the chicken

Loosely cover the baking dish with aluminum foil

Bake for 30-35 minutes, or until chicken is done and juices run clear.

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