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Island Chicken with Fruit Salsa

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 3932.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or Spoon
  • 1 Fine-Mesh Strainer
  • 1 Baking Dish or Grill
  • 1 Chef's Knife and Cutting Board

Ingredients
  

Main

  • 2 15 ounce cans pineapple tidbits, drained with juice reserved
  • 2 mangos - peeled seeded and diced
  • 2 green chile peppers diced
  • ⅓ cup chopped fresh cilantro
  • ½ cup freshly squeezed lime juice and pulp
  • ½ cup fresh orange juice
  • ¼ cup dark rum
  • ½ clove garlic minced
  • 8 skinless boneless chicken breasts

Instructions
 

  • In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  • Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Notes

For optimal flavor and a beautiful char, grilling the chicken is highly recommended over baking; sear over medium-high heat then finish on indirect heat until juices run clear. If baking, consider brining the chicken briefly before marinating to enhance juiciness. Ensure your mangos are ripe for a sweet, aromatic salsa base. Adjust the amount of green chile to suit desired spice level. The resting time for the salsa allows flavors to meld, creating a more cohesive taste profile. Always ensure chicken is cooked to an internal temperature of 165°F (74°C) without overcooking, which can lead to dry results. Garnish with extra fresh cilantro for a vibrant presentation.