40 min
Caribbean Chicken Breast Over Coconut Rice with Mango Salsa
Recipe GLPRa0c855278d56b2
Tender grilled chicken breasts glazed with a tropical pineapple-coconut-mango-tequila sauce, served over creamy coconut-lime jasmine rice and topped with a fresh, bright mango salsa bursting with citrus and tropical fruit flavors. A vibrant, restaurant-quality dish that brings Caribbean sunshine to your table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4-6 chicken breasts, about 6 oz each
1/2 cup pineapple-coconut-mango-tequila sauce
2 teaspoons butter
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
3/4 cup water
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1 teaspoon sugar
1/4 teaspoon grated lime zest
1 ripe mango, peeled, pitted, and cubed
1 orange bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1 cup fresh or frozen corn kernels
1 can (15 oz) black beans, rinsed and drained
1 Juice of 1 lime
Directions
Prepare the chicken by rinsing the breasts under cool water and patting them completely dry with paper towels.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the rinsed jasmine rice and stir constantly for about 2 minutes until the rice grains become opaque and slightly fragrant.
Pour the coconut milk, water, and lime juice into the saucepan with the rice. Add the sugar, salt, white pepper, and lime zest. Stir once to combine. Bring to a gentle simmer, then cover the saucepan, reduce heat to low, and cook for 15 minutes without lifting the lid.
While the rice cooks, prepare the mango salsa by combining the cubed mango, orange bell pepper, red bell pepper, corn kernels, and black beans in a bowl. Squeeze fresh lime juice over the mixture and gently toss to combine. Set aside.
Brush both sides of each chicken breast generously with the pineapple-coconut-mango-tequila sauce. Place on a preheated grill over medium heat and cook for 3 to 4 minutes per side, depending on thickness. Check that the internal temperature reaches 165°F using an instant-read meat thermometer inserted into the thickest part of the breast.
Remove the rice from heat. Fluff gently with a fork, cover again, and let rest for 5 minutes to complete cooking.
To serve, place approximately 1/2 cup of coconut rice on each plate. Top with a grilled chicken breast and ladle a generous portion of mango salsa over the chicken. Serve immediately while hot.
