Island Chicken With Peach Mango Salsa Recipes

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SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA



Southwestern Chicken with Mango-Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 chicken breast halves, bone-in
3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
1 tablespoon ground cumin
1/2 teaspoon cayenne
8 ounces frozen peach slices, diced small
8 ounces frozen mango chunks, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 (1.25-ounce) packets original chili seasoning
3 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon salt-free all-purpose seasoning
2 tablespoons sugar

Steps:

  • Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
  • Rinse and pat dry chicken breast; set aside.
  • In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
  • For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
  • Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
  • Serve chicken hot with salsa.
  • Combine all ingredients. Store in air-tight container in cool dry place or freezer.

MIRACLE MANGO SALSA CHICKEN



Miracle Mango Salsa Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

6 boneless, skinless chicken thighs
1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat a large cast-iron skillet over medium-high heat.
  • Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
  • Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
  • Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

PEACH SALSA CHICKEN



Peach Salsa Chicken image

Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 large peach, peeled and chopped
1/2 cup chopped sweet onion
1/4 cup salsa
1 small jalapeno pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
1 cup chicken broth
1/2 cup uncooked long grain rice
2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.

GRILLED CHICKEN WITH PEACH MANGO SALSA



Grilled Chicken with Peach Mango Salsa image

A sweet and juicy Peach Mango Salsa with chopped cilantro, lime juice, and red onions spooned on top of a succulent, grilled chicken breast - dinner can't get more summery than that!

Provided by Marie

Categories     Main Course

Time 35m

Number Of Ingredients 10

1 cup peach (ripe but still firm, peeled and cubed (about 2 peaches))
1 cup mango (ripe but still firm, peeled and cubed (about 1 small mango))
1 lime
1 1/2 tbsp red onion (finely chopped)
1/4 tsp red pepper flakes
1 tbsp fresh cilantro (chopped)
pinch salt
4 small skinless boneless chicken breasts (about 5 oz / 140 grams each)
sea salt and freshly cracked pepper to taste
Olive oil spray

Steps:

  • Prepare the salsa. Combine all the ingredients in a medium bowl and toss gently. Set aside.
  • Heat a grill pan (I use one similar to this one) over high heat. Season the chicken with salt and pepper. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side.
  • Reduce heat to medium and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Transfer chicken on a cutting board, and using a fork to hold the chicken, slice it. Place cut chicken breasts on plates and top with salsa. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 12 g, Protein 30 g, Fat 3 g, Cholesterol 89 mg, Sodium 165 mg, Fiber 1 g, Sugar 9 g

ISLAND CHICKEN WITH PEACH MANGO SALSA



ISLAND CHICKEN WITH PEACH MANGO SALSA image

Categories     Chicken

Number Of Ingredients 16

Chicken...boneless/skinless
Mojo Marinade
Island Spices
Cumin
Salt
Pepper
Salsa:
2 cloves garlic Minced
1 medium tomato diced small
1 Anaheim Pepper finely chopped
1 red onion chopped small
1 cup cilantro de-stemmed/ chopped
1 mango peeled/diced
2 peaches diced
Rice:
Rice + can of black beans

Steps:

  • marinate Chicken in mojo for atleast 1 hour (preferably all day) rub island spice, and cumin onto chicken with a little salt/pepper to taste. grill. While it's grilling combine salsa ingredients. Serve Chicken over rice with a spoonful of the salsa on top. Salsa + tortilla chips make a good additional side

PEACH-MANGO SALSA



Peach-Mango Salsa image

Delicious peach-mango salsa!

Provided by Bethany Greer

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 7

1 ½ cups chopped fresh tomatoes
¾ cup peeled and chopped fresh peaches
½ cup chopped yellow bell pepper
½ cup peeled and chopped mango
3 cloves garlic, minced
1 ½ teaspoons lime juice
½ teaspoon minced fresh cilantro

Steps:

  • Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g

ISLAND CHICKEN WITH FRUIT SALSA



Island Chicken with Fruit Salsa image

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

ISLAND CHICKEN WITH PINEAPPLE SALSA



Island Chicken with Pineapple Salsa image

Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

Steps:

  • Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
  • Place the pineapple juice in a shallow nonmetal dish.
  • Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
  • Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
  • Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
  • Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
  • Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
  • Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
  • Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
  • Pour over the chicken.
  • Top with the salsa.
  • To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
  • Pack the salsa in a separate freezer-quality plastic container.
  • To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

FRESH PEACH MANGO SALSA



Fresh Peach Mango Salsa image

This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 10

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts :

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