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April 13, 2014

Mango Infused Hawaiian Chicken Stir-Fry

Mango Infused Hawaiian Chicken Stir-Fry ~ Healthy, delicious complete meal in under 30 minutes ! #StirFryRecipe #HealthyRecipe #LowFat

When I started to look at healthier recipes recently, I first had a look through all my cook books, and was actually shocked to see that {other than Seafood cook books}, I only had TWO books, specializing in low-fat or healthy food !

I know it is much easier nowadays with the millions of recipes online, especially Pinterest, to find whatever recipe you need. But, I started off with my cook books, for the simple reason that each {healthy or not} book I have, I like the authors' recipes. I found the recipe for this mango infused Hawaiian Chicken Stir-Fry in the cook book, Gesonde Gesinskos, by Christelle Erasmus but have added additional Pineapple pieces.

Now, this is actually one of the recipes which I have made before when I was on a strict diet to lose weight, so I knew it to be delicious and above all, my family loves it - then and still.

I would normally cook the rice in advance and keep it in a sealed container in the refrigerator. By advance I mean when we have rice on a particular night, I would cook double and keep the extra in the refrigerator until I need it for this stir-fry.

But seeing as you only add the rice at the end of the recipe, you can start cooking the rice soon as you begin the stir-frying of the chicken.

No side dishes are required for this meal, but hey, if you want to add something on the side, that is totally up to you.


6 - 8 Servings


2 TB Olive Oil   {I use a combo of Olive- and Sunflower Oil}
6 Chicken Fillets, sliced into strips
1 Onion, chopped
3 t Garlic, crushed
1 kg Frozen Hawaiian Stir-Fry Vegetables, defrosted and drained
1 cup Pineapple pieces
1/2 t Lemon Pepper
Salt, to taste
1 t Paprika
3/4 cup Mango Juice
3 cups Cooked Brown Rice


1.) Heat the Oil in a large wok - stir-fry the Chicken, Onion and Garlic until the Chicken is done and light brown.
2.) Add the Hawaiian Vegetables and the Pineapple pieces - cook, stirring regularly, until the Vegetables are tender, but still crisp - about 8 minutes.
3.) Sprinkle over the Lemon Pepper, Salt and Paprika - stir well and add the Mango Juice - simmer 8 - 10 minutes.
4.) Stir in the cooked Brown Rice - stir-fry another 3 minutes and serve.

This is just as delicious when served cold - leftovers = lunch the next day !

Mango Infused Hawaiian Chicken Stir-Fry ~ Healthy, delicious complete meal in under 30 minutes ! #StirFryRecipe #HealthyRecipe #LowFat
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  1. Mmm tropical food is so good. Pineapple mango goes with anything.

  2. I like your use of leftovers--leftover rice for the dish (we always have leftover rice), and using the leftovers as a cold salad for lunch. Thank you for sharing this week!

  3. Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
    Miz Helen


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