Pineapple Mango Salsa Chicken (Easy One-Pan Dish)
This Pineapple Mango Salsa Chicken recipe features a sumptuous variety of flavors, but its beauty is in its simplicity. So, whether you’re looking for a quick weeknight dinner option or make-ahead lunch idea, give this easy salsa chicken recipe a try!
Flavorful One-Pan Dish
This Pineapple & Mango Salsa Chicken is one of those recipes I keep coming back to again and again. It’s super simple, works with fresh or frozen ingredients, and all you need is a jar of your favorite salsa, some chicken, and a handful of fruit and veggies. The sweet pineapple and mango mixed with the spicy salsa? Total flavor win!
It’s fast, flexible, and freezer-friendly—basically everything you need for a busy weeknight dinner. Plus, it’s ready in under 30 minutes but feels fancy enough for when you’ve got friends over.
Pair it with Coconut Jasmine Rice, and you’ve got an easy, tropical-inspired dinner that always hits the spot. And leftovers? They’re perfect for meal-prep lunches later in the week!
If you’re looking for more easy dinner recipe ideas, be sure to try our flavorful pesto crusted salmon, our creamy rainbow vegetable pasta, our baked lemon and herb-crusted cod, and our chicken and potatoes in cider cream sauce.
Why You’ll Love This Recipe
Ingredient Notes
Here are the main ingredients with some pro tips and potential substitutions:
- Chicken breast – Defrosted if frozen. Shrimp or fish are good variations to try as substitutes for the chicken. Pork loin would also work.
- Cornstarch – You could use flour instead for coating the chicken before frying, but cornstarch makes it extra golden.
- Bell pepper and onion– Fresh or frozen works, sometimes I just buy one of those bags of frozen chopped bell pepper and onion mixes for this recipe. If you prefer your veggies a little crisper when cooked, then stick to fresh.
- Salsa – Your favorite store-bought tomato salsa should work great, or you can use a salsa that already comes with pineapple or mango. But if you do, don’t skip the pineapple and mango in this recipe because you will miss out on those larger bites of flavorful fruit. I also like to go a little bit spicy on the salsa selection because the creamy coconut rice provides a nice, cooling balance. This hot and spicy Aplenty Pineapple Salsa made with Habanero and Ghost peppers from Amazon is a favorite.
- Pineapple – I usually use frozen because I have it on hand to make smoothies. If using fresh, make sure to add it at the very end of cooking or it’s likely to get a bit mushy or broken down in the sauce.
- Mango – Same recommendations as the pineapple. If you only have one or the other (pineapple or mango) just double the amount used. You could also try using peaches as a substitute.
- Coconut Rice – if you plan to make the coconut rice to serve with the salsa chicken, start by cooking it first so it will be done by the time the chicken is ready. Click the link for the recipe here: Coconut Rice.
*Find the full printable recipe with specific measurements below.
Step-by-Step Directions
1
Prepare the CHICKEN
Cut the chicken breast into about 1-inch cubes. Season with salt and pepper and then add the cornstarch and stir to coat the chicken. Heat oil in a skillet and then evenly spread the chicken in one layer.
2
Cook the Chicken
Cook the chicken about 3 to 4 minutes and then flip and continue to cook another 3 minutes until golden brown on each side. Remove chicken from skillet and set aside.
3
Stir Fry the Veggies
Add one tablespoon oil to the skillet. Then stir fry the peppers and onions until softened about 3-4 minutes.
4
Combine with Salsa
Stir in the salsa, pineapple, and mango and then add the chicken back in. Turn down the heat to medium and cook until heated through about 4-5 minutes. And that’s it, it is ready to eat!
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One-Pan Pineapple Mango Salsa Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts chopped into 1-inch cubes
- 2 tablespoons cornstarch
- 3 tablespoons avocado or olive oil
- 1 red bell pepper chopped into 1-inch pieces
- 1 medium yellow onion chopped into 1-inch pieces
- 1 16 oz jar tomato salsa
- 1 cup frozen pineapple chunks (chopped if using fresh)
- 1 cup frozen mango chunks (chopped if using fresh)
- 1 avocado sliced (optional)
Instructions
Stove Top Method
- If using fresh produce, wash, prep, and chop into 1-inch pieces.
- Cut the chicken breasts into about 1-inch cubes. Place in a bowl and season with salt and pepper. Then add the cornstarch and stir to coat the chicken.
- Heat two tablespoons of oil in a wide-bottomed pan or skillet over medium-high heat. Once heated, evenly spread the chicken in one layer in the skillet and let cook about 3 to 4 minutes and then flip and continue to cook another 3 minutes until golden brown on each side. Remove chicken from skillet and set aside.
- Add one tablespoon of oil to the skillet if needed and then stir fry the peppers and onions until softened about 3-4 minutes.
- Stir in the salsa, pineapple, and mango and add the chicken back in. Turn down heat to medium and cook until heated through about 4-5 minutes.
- Serve over Coconut Rice and top with sliced avocado.
Instant Pot Method
- Pour ¼ cup of water into the inner pot of the Instant Pot.
- Place the whole chicken breasts (no need to chop into pieces) on top of the water.
- Add salsa over the chicken.
- Layer the frozen pineapple, mango, peppers, and onions on top of the salsa. *If using fresh fruit, stir it in after cooking the chicken and veggies. Otherwise it might become too mushy.
- Close the lid of the Instant Pot and set it to PRESSURE COOK on HIGH for 5 minutes. *For frozen chicken, set it for 9 minutes.
- Once the cooking time has elapsed, allow the pressure to naturally release for 5 minutes, then quickly release any remaining pressure.
- Open the pot, remove the chicken breast, and shred it using two forks.
- Return the shredded chicken to the pot and stir well to mix all the ingredients.
Recipe Notes
Serving suggestions
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- This Coconut Rice recipe is my go-to companion dish for this salsa chicken recipe, or you could serve it with other types of rice.
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- You could also serve the salsa chicken as a filling for tacos or tostadas.
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- If you are avoiding carbs, you could serve it in lettuce cups.
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- There’s not a whole lot of toppings I recommend because the dish is so flavorful on its own but topping it with some fresh sliced avocado is perfect! And some toasted coconut is great with the coconut rice.
Leftovers and storage
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- Leftover salsa chicken can be stored in the refrigerator for 3-4 days. It can be frozen up to 3-4 months.
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- It reheats easily in the microwave in about 4-5 minutes depending on the portion size.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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