Sweet Meat, Mango Pineapple Baked Barbecue Chicken

Who says your meat can't be sweet? It's time to put those fiery flavors in play with one of my favorite combos- tropical, sweet heat barbecue. Baked in it's finest citrus juices, layered over a platter of soft Jasmine rice and topped with a fresh slice of juicy pineapple; pure seduction. 

In all actuality, there are many great barbecue sauces, however it is only until I got out on my own that I was able to realize this. I was apparently in a cloud of barbecue denial until now; stuck on the classic- Sweet Baby Ray's, original blend. While incredibly tasty and always a reliable win, there are so many other delicious sauces now available as well. 

Without knocking anyone's special "blend" I will say this, I do enjoy different sauces for different occasions. Mostly because I am a "dipper" as well as a variety seeker, I tend to have a wide variety on hand, including my own assorted concoctions. Using chilies, vinegar, citrus and an assortment of pre made barbecue sauces, I generally whip up my own blend tailored to the specific occasion. 

Today was definitely about the tropics. Salsa, citrus, cilantro and fresh fruit, perfecto! Because I am ALWAYS on the go, I do buy pre made salsas but it is pretty easy to find a more organic and natural blend that tastes delicious and is good for you too. Today I used a local pineapple and mango salsa with medium heat and a full spectrum of flavors. Although baking it in reduces most of the texture from the salsa, it creates a beautiful flavor but sweet and savory. 


Whip it up, sauce it down and wrap that bad boy in a blanket of tin foil. Bake it for about an hour and your chicken is tender and falling apart to perfection. Dress it up with any additional sweet OR heat and you are set to go. Pile over a bed of rice, topped with any additional salsa and choice of fresh fruit. Aloha, pollo tropical!

 Mango Pineapple Baked Barbecue Chicken

2 Pounds Boneless Chicken Tenders
2 Tablespoons Olive Oil
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Cup Sweet Heat Barbecue Sauce
1/2 Cup Pineapple Juice
1/2 Cup Orange Juice
1/2 Cup Coca Cola
1 Tablespoon Sriracha Chili Sauce
1 Cup Medium Mango Salsa

Jasmine Rice
Fresh Sliced Pineapple

Preheat oven to 350 degrees. In a large 9 x 13 glass baking dish, add chicken tenders and coat with a thin layer of olive oil. Sprinkle with salt, pepper and toss until well coated. In a small mixing bowl add barbecue sauce, pineapple juice, orange juice, coca cola and sriracha sauce. Whisk together until well blended. Pour sauce over chicken tenders and gently mix until covered. Top with mango salsa and spread until chicken is fully covered. Season with any additional black pepper to taste. Cover baking dish with tin foil and place into preheated oven. Bake for 50-60 minutes or until chicken is fully cooked and sauce is bubbling. Remove from heat and let cool 5-10 minutes before serving. Pile chicken tenders over a plate of warm Jasmine rice and top with fresh pineapple with any additional sweet heat to taste.

(About 6 Servings)

  

 






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Blog, Recipe & Photos Copyright ©Amorie Keys, 2015 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.