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Pepper-Pineapple Chicken with Mangu
Recipes
Pepper-Pineapple Chicken with Mangu
4 servings
30 minutes total

Ingredients

  • 3 medium green plantains
  • 6 teaspoons minced garlic, divided
  • 2 tablespoons apple cider vinegar
  • 1 (8-oz) container prediced red onions
  • 1 lb fresh chicken tenderloins
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 2 limes, for juice
  • 2 cups fresh pineapple chunks
  • 1 tablespoon green pepper sauce
  • 1 cup diced tri-pepper mix (fresh diced green, red, yellow bell peppers)
  • ½ teaspoon crushed red pepper
  • ¼ cup fresh cilantro, finely chopped

Steps

    1. Cut plantains into thirds and score skin to peel. Place in saucepot: plantains, 2 teaspoons garlic, and enough water to cover (about 4 cups). Bring to a boil; cook 10–12 minutes or until tender. Drain plantains, reserving 1 cup liquid. Combine vinegar and onions; let stand to marinate 15 minutes.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with ¾ teaspoon salt and coat with oil. Cook 2–3 minutes on each side or until browned. Squeeze limes for juice (2 tablespoons). Add pineapple, lime juice, pepper sauce, pepper mix, red pepper, and 2 teaspoons garlic; cook 2–3 minutes, stirring occasionally, or until vegetables are soft and chicken is 165°F.
    3. Smash plantains with remaining 2 teaspoons garlic, remaining ¾ teaspoon salt, and reserved 1 cup water until smooth. Top plantain mixture with onion and vinegar mixture. Chop cilantro. Serve chicken over plantain mixture; sprinkle with cilantro.

Amount per ¼ recipe serving: Calories 430, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 590mg, Total Carb 65g, Fiber 6g, Sugars 33g, Protein 27g, Calc 6%, Vitamin A 60%, Vitamin C 220%, Iron 15%