“Crack On” Tropical Chicken with Coconut Rice and Mango Salsa
“crack on” Tropical Chicken with Coconut Rice and Mango Salsa
This is our recipe from our “Love Island birthday Party”
If you’re throwing a Love Island-themed party or hosting a summer soirée with tropical flair, you know the assignment. You want flirty, fun, poolside vibes with a touch of sass—and a showstopping entrée to match. Enter Crack On Chicken: an easy, flavor-packed dish with bold, tropical notes, clever shortcuts, and a mango salsa that’ll have everyone grafting for seconds.
Why You Will Love This Recipe
Bright and Spicy – Colorful dish with sweet and savory notes.
Exotic and Vibrant – Bold island flavours of pineapple, ginger and coconut.
Naturally Gluten Free – use tamari instead of soy sauce.
Is This Recipe for You?
Prep Time – 20 minutes
Cook Time – 15 minutes
Marinating Time – 2 – 8 hours
Servings – 6 people
What Do You Need
Fresh
- chicken thighs or breasts
- garlic
- ginger
- mango
- onion
- cilantro
- red pepper
- tomato
- red chili
- lime
Pantry
- pineapple juice
- soy sauce
- honey
- Sirracha
- skewers
- jasmine rice
- coconut milk
- mango salsa
Prep Time
20 minutes
Cook Time
25 minutes
Serves
6
Ingredients
“Crack-On” Chicken Skewers
- 2 lbs or 4.4 kg of chicken thighs or breasts, cubed
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 Tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp fresh ginger (I used the stuff from a jar)
- 1 Tbsp Siracha ( or more if that’s your island vibe)
- salt and pepper
- Wooden skewers ( soaked in water for 30 minutes so they don’t burn)
Coconut Rice
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
Mango Salsa (buy this off the shelf if Life is too busy)
- 1 ripe mango, diced
- 1/2 red pepper, diced
- 1/4 red onion, finely chopped
- 1 tomato, chopped
- A handful of fresh cilantro, chopped
- A little chopped red chili – you decide on your drama level.
Steps
1
“Crack On” Chicken Skewers – Mix up your marinade in a bowl; pineapple juice, soy sauce, honey, lime, garlic, ginger, sriracha and a little salt and pepper. Add your Chicken cubes and let them soak overnight – minimum of 2 hours. Thread the chicken onto skewers. Grill for 10-12 minutes, flipping halfway through.
2
Coconut Rice – Add everything to the sauce pan; rice, coconut milk, water and salt. Bring to a boil, then reduce to a simmer. Cover and cook until fluffy and fragrant. Basically follow the rice instructions on the bag and substitute 1/2 and 1/2 water and coconut milk
3
Mango Salsa – Toss everything together; mango, red pepper, tomato, red onion, lime juice, cilantro and red chili. Chill this for at least 10 minutes.
4
Serve – This dish should be served family style. Layer your coconut rice on a big platter, lay the chicken skewers on top, and finish with spoonfuls of mango salsa. Add some lime wedges, cilantro leaves and maybe even some tropical flowers to garnish.
Expert Tips and Tricks
Easy Mango Salsa: Buy a jar of regular salsa or mango salsa and add a chopped mango to it. Easy but will still have that extra feeling you get from something home made.
Swap The Protein: Try shrimp or tofu with the same marinade
Want Extra Heat: Add crushed red pepper to the marinade or salsa
FAQ – Frequently Asked Questions
Can I make this ahead – Marinate your chicken the day before; make your salsa the day before. This becomes a real quick recipe the day your guests are there when you just have to grill up your chicken and make your rice.
Can I bake the chicken instead of grilling it? Yes! Bake the skewers at 400F for 18-20 minutes, turning halfway.
Is this recipe freezer-friendly? The marinated chicken can be frozen before grilling. The coconut rice and salsa are best fresh.
Can I use canned mango? Fresh mango is best, but if using canned, be sure it’s packed in juice-not syrup and drained well.
Equipment
- 1 bowl
- 1 BBQ/Grill
- 1 pot
Ingredients
"Crack On" Chicken Skewers
- 4.5 kg chicken thighs or breasts, cubed
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 Tbsp lime
- 2 cloves garlic minced
- 1 tsp fresh ginger I used the stuff from a jar
- 1 Tbsp Siracha or more if that’s your island vibe
- salt and pepper
- Wooden skewers soaked in water for 30 minutes so they don’t burn
Coconut Rice
- 1 cup jasmine rice
Instructions
“Crack On” Chicken Skewers – Mix up your marinade in a bowl; pineapple juice, soy sauce, honey, lime, garlic, ginger, sriracha and a little salt and pepper. Add your Chicken cubes and let them soak overnight – minimum of 2 hours. Thread the chicken onto skewers. Grill for 10-12 minutes, flipping halfway through.
Coconut Rice – Add everything to the sauce pan; rice, coconut milk, water and salt. Bring to a boil, then reduce to a simmer. Cover and cook until fluffy and fragrant. Basically follow the rice instructions on the bag and substitute 1/2 and 1/2 water and coconut milk
Mango Salsa – Toss everything together; mango, red pepper, red onion, lime juice, cilantro and red chili. Chill this for at least 10 minutes.
Serve – This dish should be served family style. Layer your coconut rice on a big platter, lay the chicken skewers on top, and finish with spoonfuls of mango salsa. Add some lime wedges, cilantro leaves and maybe even some tropical flowers to garnish.
Notes
Nutrition
Amazon Links
Disposable Bamboo Looking Platters
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