A while back I had some chicken breast with mango salsa at Pizzeria Uno's and it was a surprisingly simple and delicious meal. I thought I'd try to replicate it at home, but didn't even know where to begin so I took some elements of this recipe and this recipe. And so I present: Pineapple Soy Sauce Chicken with Mango Mojito Salad.
So I felt really cocky that I could cut my mango without one of those fancy schmancy mango cutters. You slice in half, then score the mango like a checkerboard. But that was a little harder than it looks in my cookbook; the mango was very soft and got mushy fast.
Then you proceed to cut the mango cubes off the skin, somehow not cutting your own skin in the process.
Meanwhile I started prepping my marinade for my chicken: 2 cups of pineapple juice, a tablespoon and a teaspoon of soy sauce, some salt and some Mrs. Dash.
For the mango salad, I combined the mango pieces with red onion, the juice of half a lime, red pepper flakes and some salt. This is where I was supposed to add mint leaves, but my dearly beloved mistook parsley for mint leaves.
I thought maybe I could add a drop of peppermint extract to make up for the lack of fresh mint. Don't do that. It's super dumb and makes your tongue tingly.
So how was it? It was...okay. A little sweet for my taste, which could have been helped if I added the recommended cucumber (I never buy cucumber because I never eat it fast enough before it goes bad). The chicken was really good, though, so I recommend it.