Prep Time

40 min

Total Time

40 min

Calories per serving




Ingredients (9)
  • 1 cup frozen DOLE® Mango Chunks, partially thawed, diced
  • 1 small avocado, peeled, pitted and diced
  • 1 tomato, diced
  • 3 tablespoons chopped green onions
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 can (6 oz.) DOLE Pineapple Juice, divided
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 teaspoon garlic powder
  • non-stick cooking spray
  1. Combine mango, avocado, tomato, green onion, 2 tablespoons cilantro, and 2 tablespoons pineapple juice. Set aside until ready to serve.
  2. Sprinkle chicken strips with garlic powder and place in resealable plastic bag. Add remaining pineapple juice and 1 teaspoon cilantro to bag and mix. Marinate in refrigerator 20 to 30 minutes.
  3. Spray bottom of skillet with non-stick cooking spray. Remove chicken from bag. Discard remaining marinade. Add chicken strips and cook over medium heat until lightly browned on both sides and cooked through; about 4 to 5 minutes.
  4. Top chicken with salsa, garnish with remaining cilantro, and serve.

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