Mango Rum Glazed Chicken Over Pineapple Rice

4 servings



  • 1 bag Contessa Orange Chicken

  • 1 cup Fresh Mango, diced

  • 1 cup Fresh Pineapple, diced

  • 1/4 cup Scallion bulbs, sliced

  • 1/3 cup Malibu Rum

  • 3 tablespoons Vegetable Oil

  • Garnish: Green onion and Cilantro


  • Heat 1 tablespoon oil in a small sauce pan over medium-high heat. Add scallions and sautee for 30 seconds. Add rum and heat until rum is reduced by half, stirring occasionally. Add mango and the orange sauce packet from Contessa Orange Chicken. Stir and remove from heat.

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and sautee for 3-4 minutes. Remove from skillet and set aside. Add frozen vegetables and pineapple to the skillet and sautee until hot.

  • Add rice and half the mango rum sauce. Sautee for 1 minute until hot. Remove from heat and keep warm.

  • Heat remaining mango rum sauce and add chicken. Mix well to coat chicken.

  • To serve: Place a bed of rice mixture on each plate. Top with chicken and mango sauce. Garnish with green onion and cilantro.