Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
For the Chicken
- 1.5–2 lb organic pasture-raised chicken tenders
- 1 tbsp avocado oil or tallow
- 1 clove garlic, minced
- 1 tbsp lime juice
- 1 tsp fish sauce (optional for umami)
- ½ tsp sea salt
- Fresh ground black pepper
- Optional: pinch of ground coriander or ginger
For the Pineapple Mango Chile Sauce
- 1 c fresh or frozen mango chunks
- ½ c pineapple chunks (fresh or frozen)
- 1 small red chili or Thai bird chile, sliced (adjust for your heat level)
- 1 tbsp lime juice
- 1 tsp apple cider vinegar
- 1 small clove garlic
- Pinch of sea salt
- Optional: 1 tsp coconut aminos or fish sauce for depth
Instructions
1. Make the Sauce
- In a blender or food processor, combine mango, pineapple, chili, lime juice, garlic, vinegar, and salt.
- Blend until smooth. Taste and adjust heat or salt, if needed, for your liking.
- Set aside (can be made in advance and refrigerated for up to three days).
2. Season the Chicken
- Pat the tenders dry. Toss with avocado oil or tallow, garlic, lime juice, salt, and optional spices. Let sit for 10-15 minutes while you prep the pan.
3. Cook the Chicken
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Cook tenders for 3-4 minutes per side, until golden brown and internal temp reaches 165°F.
- Let rest 2-3 minutes before serving.
To Serve
- Plate chicken tenders with a generous spoonful of pineapple mango chile sauce.
- Garnish with fresh herbs like cilantro, lime wedges, or chopped scallions.
- Optional sides: jasmine rice, coconut cauliflower rice, or a crisp cabbage slaw.
Tips From Pasture Provisions
- Our organic pasture-raised regenerative chicken tenders are naturally tender and flavorful, no breading or heavy sauces needed.
- The fruit sauce balances heat, acid, and sweetness with no added sugars.
- This dish makes great leftovers; slice chicken for wraps, bowls, or tacos.