Combining pineapple, mango and spices makes a sauce for chicken that is so unique. This has become a favorite of so many friends and family members. We like to grill the chicken with vegetable kabobs.
—KIM WAITES RUTHERFORDTON, NC
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 1/2 cups undrained crushed pineapple
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 medium mangoes, peeled and chopped
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until a thermometer reads 165°. Serve with sauce and rice.
