Tropical Chicken With Mango and Pineapple


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Chicken with Pineapple and Soy Sauce

Adding a twist of flavor to a favorite recipe is one of my favorite things to do.  When I started cooking, I learned the basic recipes from my mom. But soon, I started experimenting here and there, adding a few extra ingredients, or exchanging one for another, etc. It is fabulous when you can change the flavor of a dish and make it delicious in a whole new way.

Today I´m doing exactly that. Kikkoman challenged me, not just to re-invent a recipe using one of its delicious products, but to do it with 6 ingredients or less, and then prepare it in less than 60 minutes. I took my basic recipe for chicken Teriyaki and change it completely, using soy sauce instead and adding some tropical flavors, mango and pineapple, along with some spice. Here it is:

Kikkoman Soy Sauce Silvia Martinez Mama Latina Tips

Tropical Chicken with Pineapple and Mango

Serves 4 on top of rice, or 2-3 as main dish

Time from start to finish 35 minutes

  • 1/3 cup plus two tablespoons Kikkoman Soy Sauce, divided
  • 1 serrano pepper, cut in half lengthwise
  • 1 pound chicken cut into small strips (like fajitas in half)
  • 3 medium thick fresh and peeled pineapple slices (you can use canned pineapple if you cannot find fresh)
  • 1 Medium size round mango (we called Petacón in Spanish) or three small mangos
  • 1/2 cup slivered almonds

In a very medium size pot over medium-high heat, add 1/3 cup of Kikkoman Soy Sauce and the serrano pepper, allow it to warm up, about 1 minute, add the chicken y cover the pot.  Take one and a half slices of pineapple and put them in a blender with one cup of water, blend until smooth.  Add this juice to the pot.  Chop the other one and a half pineapple slices in small pieces, and peel and chop the mango into small pieces as well, set them apart.  When the soy-pineapple sauce with chicken starts boiling, lower the temperature a little, add the pineapple, mango and the 2 tablespoon of soy sauce, let them cook together for about 25 minutes or until chicken is cooked and juicy, don´t overcook as your chicken will get tough.  While your chicken is cooking, roast the almonds in a pan, comal or oven.  Add them to the pot, or sprinkle them on top of your dish before you serve it.

We love it on top of steamed rice.

Buen Provecho!


For more recipe ideas please visit Kikkoman Kitchen on Facebook.

Disclosure:  This post is part of a sponsored campaign in collaboration with Latina Bloggers Connect and Kikkoman.  As always my comments, opinions and love for cooking are my own.

Silvia Martinez
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