Ingredients
- 3 oz Boneless wings
- 1 cup Brown rice
- ½ cup Mango salsa (recipe below)
- ⅛ cup Pineapple chipotle sauce (recipe below)
- 1 Tbsp Dried coconut flakes for garnish
- 1 Lime wedge for garnish
Pineapple Chipotle Sauce Ingredients
- ½ Yellow onion small, diced
- 1 Tbsp Shallots minced
- 1 Tbsp Garlic minced
- ¼ cup Cooking sherry
- 2 Tbsp Vegetable oil
- 2 cups Brown sugar
- ¼ cup Soy sauce
- 7 oz Chipotle chile with adobo (1 can)
- ½ cup Pineapple juice
- 2¼ cup Apple juice
- 1 Tbsp Ketchup
- 1½ Tbsp Molasses
- 2 Tbsp Worcestershire sauce
- 1½ Tbsp Yellow mustard
- ½ cup Pineapple chunks
- 1 tsp Salt
- 1 tsp Pepper
Mango Salsa Ingredients
- 5 Roma tomatoes de-seeded and cut into small diced
- 1 lb Mangoes small diced
- 1 Red onion small diced
- ½ bunch Cilantro minced
- 2 Limes juiced
- 2 Jalapenos Deseeded and minced
- Salt and pepper to taste
Instructions
- Cook chicken per specifications.
- Cook rice according to directions on package.
- Toss chicken in sauce.
- Layer bowl with rice, sauced chicken, mango salsa, and garnishes.
Pineapple Chipotle Sauce Instructions
- In a large pot, heat oil and add onions, cooking 3-4 minutes until softened.
- Add the garlic and shallots to the onions and cook for another minute.
- Add chipotle peppers and sauce. Stir.
- Deglaze pan with cooking wine and simmer for 2-3 minutes.
- Add the mustard and stir until incorporated.
- Add the apple and pineapple juice. Simmer for 30 minutes.
- Add the ketchup and stir until incorporated.
- Season with salt, pepper, and Worcestershire sauce. Taste and season as desired.
- Simmer on low to reduce sauce, approximately 30-40 minutes.
- Pour sauce into blender and add cubed pineapple. Blend until smooth.
- Cool sauce completely and use.
Mango Salsa Instructions
- Combine all ingredients into a blender.
- Blend and serve.
