Tropical Chicken

When I was studying nutrition in college, I spent a semester in Hawaii falling in love with the island’s vibrant fusion cuisine—a delicious blend of traditional Hawaiian dishes and strong Asian influences. This tropical chicken recipe, shared with us by Christina Aho of Naples, Florida, is an easy slow-cooker meal that brings those light, bright island-inspired flavors straight to your table.

Tender chicken, savory onions, sweet bell pepper and juicy mango simmer in a sunny mix of soy sauce, pineapple juice and orange juice, plus a splash of chili sauce for gentle heat. The result is a little like sweet-and-sour chicken meets grilled huli huli chicken. Spoon it over fluffy rice for an easy weeknight meal, or serve it at a luau-themed potluck.

Ingredients for Tropical Chicken

• Chicken breasts: Lean chicken breasts turn tender and juicy in the slow cooker, thanks to plenty of flavorful liquid in the sauce. Cut boneless skinless chicken breasts into strips so they cook evenly and are easier to serve.
• Mangoes: Fresh mangoes add the signature bright, tropical flavor that makes this dish shine. To cut a mango, slice down along both sides of the flat, firm pit in the center, score the flesh in a grid pattern, then scoop it out with a spoon.
• Onion and garlic: These alliums adds savory depth and gentle warmth to balance the fruit.
• Red bell pepper: Sweet red bell peppers add a pretty contrast and natural sweetness that pair beautifully with the mango. Yellow or orange peppers are easy swaps, or you can use a green pepper for sharper, more savory depth.
• Fruit juices: Pineapple juice and orange juice create the sweet, tangy base of the sauce. Choose juices with no added sugar to control the sweetness, and use fresh-squeezed orange juice if you have a few extra minutes.
• Soy sauce: We prefer reduced-sodium soy sauce to keep the dish from becoming overly salty. For a gluten-free option, swap in an equal amount of tamari.
• Thai chili sauce: This Asian cooking staple is sweet and tangy with a mild kick of heat. Also called sweet chili sauce, you can usually find it near the soy sauce in the grocery store.
• Cornstarch: Mixing cornstarch with equal parts cold water makes a smooth slurry that is used to thicken the cooking juices into a glossy serving sauce.
• Rice: Fluffy rice is the perfect pairing for soaking up the sweet-and-savory sauce.
• Green onions: Garnish the dish with sliced green onions for a pop of green and a fresh contrast.

Directions

Step 1: Layer the chicken

Place the chicken strips in a 3-quart slow cooker. Scatter the diced mangoes, sliced onion and red bell pepper, and minced garlic over the top.

Step 2: Mix the sauce

In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper. Pour the mixture evenly over the chicken.

Step 3: Slow-cook the chicken

Cover the pot and cook the chicken and fruit on low for four to five hours, or until the chicken is tender and cooked through (it should reach an internal temperature of 165°F as measured with a meat thermometer).

Step 4: Thicken the sauce

Using a slotted spoon, transfer the chicken mixture to a serving platter and keep it warm. Pour the cooking juices into a small saucepan and bring them to a boil over medium heat.

In a small bowl, whisk together the cornstarch and cold water until they form a smooth slurry. Gradually stir the slurry into the juices. Bring the mixture to a boil, stirring constantly, until the sauce is thickened, about two minutes.

Step 5: Serve the chicken with the sauce

Spoon the thickened sauce over the chicken mixture. If desired, garnish the tropical chicken with sliced green onions and serve with hot cooked rice.

Recipe Variations

• Try thighs: Use boneless skinless chicken thighs instead of chicken breasts. They stay extra juicy in the slow cooker and deliver richer flavor.
• Boost the veggies: Add an extra bell pepper or toss in carrot coins, sliced mushrooms or snap peas for extra color and texture. Stir tender veggies like snap peas in during the last hour of cooking so they stay bright and crisp-tender.
• Adjust the sauce: For a sweeter finish, stir in 1 tablespoon of honey or brown sugar before cooking. Prefer extra zip? Add a splash of lime juice, rice vinegar or a little freshly grated gingerroot.
• Turn up the heat: For more spice, add a squeeze of Sriracha to the sauce or sprinkle in a pinch of crushed red pepper flakes.
• Mix up the fruit: Replace 1 cup of mango with pineapple chunks for a slightly different fruity twist.
• Make it creamy: Stir in a few tablespoons of canned coconut milk at the end of cooking for extra island-style flair and a more luscious texture.

How to Store Tropical Chicken

Let the tropical chicken cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to four days.

Can you freeze tropical chicken?

Yes, you can freeze tropical chicken in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator before reheating it.

How do you reheat tropical chicken?

To reheat tropical chicken, warm it with the sauce on the stovetop or in the microwave until they’re warmed through. Add a splash of water or broth if the sauce has thickened too much.

Tropical Chicken Tips

Can you use canned or frozen fruit?

Yes, canned or frozen fruit such as mango or pineapple chunks will work in this tropical chicken recipe, and are convenient shortcuts that cut down on prep time. For best results, choose canned fruit packed in juice, not syrup, and drain it well. Let frozen fruit thaw fully before adding it to the slow cooker.

Can you thicken the sauce in the slow cooker?

Sort of. For the thickest, glossiest sauce, we recommend transferring the cooking liquid to a saucepan; the higher stovetop heat thickens it faster and more reliably. You can stir the cornstarch slurry directly into the slow cooker during the last 30 to 60 minutes of cooking, but the liquid may not reduce as much. If you try this method, leave the slow cooker lid slightly ajar to help excess moisture escape.

What can you serve with tropical chicken?

Serve tropical chicken on a bed of white or brown rice; it’s perfect for soaking up every last drop of the sauce. If you’re feeling extra, try serving the chicken and sauce over coconut rice or cilantro-lime rice. Round out your plate with a fresh, colorful side of steamed broccoli or snow peas.