Caribbean Chicken Over Coconut Rice with a Mango Salsa

Caribbean Chicken over Coconut Rice with a Mango SalsaAs I mentioned last week, our Memorial Day plans were up in the air.  I wasn’t sure if we would be going out, dining in with our kids, or having a quiet evening with just my husband.

As it turned out our kids ended up joining us.  Since I didn’t prepare to serve anything fancy, I pretty much had to wing it.  With thinly sliced chicken breasts in the refrigerator, I started rummaging through my cabinets to see what I could create. 

The weather was beautiful on Memorial Day, it reminded me of the Caribbean with a balmy breeze. Caribbean Chicken breasts sounded perfect for the day – with that in mind I looked to see if I had anything that could remotely work for a Caribbean dish.

Although I’m  not much on using bottled dressings or sauces I spotted a Pineapple, Coconut, Mango, Tequila Sauce made by Robert Rothschild Farm – All Natural and Gluten Free.  I had purchased this at the store about a month ago when they had sampled it with cream cheese.  It was so delicious I decided to bring a bottle home.  Since I’d never used it, this seemed ideal to use as a basting sauce for the chicken breasts.

I also had a can of Light Coconut Milk that would work perfectly to create some Coconut Rice with a touch of lime.  Plus I found a can of Black Beans, a fresh Mango, Corn, fresh Bell Peppers and Limes.

My dish sounded like it could be a winner… I set off to create it.

Everyone loved the meal, in fact, they all agreed I should make it again.  My Caribbean Chicken Breasts with Coconut Rice and Mango Salsa was so tasty, not a speck of food was left on anyone’s plate.

Here’s my recipe, I hope you’ll try it………….

Caribbean Chicken Breast Over Coconut Rice with a Mango Salsa




  • 1 cup jasmine rice, rinsed and drained
  • 2 tsp. butter
  • 3/4 cup light coconut milk
  • 1 tsp. sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. grated lime zest
  • 1/8 tsp. pepper (use white if you have it - it won't be visible)
  • 3/4 cup water


  • 1 can black beans, rinsed and drained
  • 1 orange bell pepper, cubed
  • 1 red bell pepper, cubed
  • 1 mango, cubed (how to cut a mango)
  • 1 cup fresh or frozen corn
  • juice of a lime
  • pepper to taste



Chicken: Rinse chicken and pat dry.  Brush sauce over both sides of chicken breasts and place on grill over medium heat, approximately 3-4 minutes per side depending on thickness of chicken.  Temperature should register 165F degrees.

Rice: Melt butter in saucepan over medium heat. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes.

Salsa:  Combine all salsa ingredients.  Serve immediately or cover and place in refrigerator until ready to use.  Best served the day it's made.

Plate: Place 1/2 cup rice on a plate, top with chicken breast, and ladle a nice portion of salsa over chicken.  Serve.


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