Thai-Style Chicken Tenders With Pineapple Mango Chile Sauce

What You’ll Need

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 cup fresh or frozen mango chunks

• ½ cup pineapple chunks (fresh or frozen)

• 1 small red chili or Thai bird chile, sliced (adjust heat to preference)

• 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

Optional Garnishes & Sides

• Fresh cilantro, lime wedges, or chopped scallions

• Jasmine rice, coconut cauliflower rice, or crisp cabbage slaw

Let’s Cook

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 seasoning or heat if needed.

• Set aside. (Can be made ahead and refrigerated for up to 3 days.)

2. Season the Chicken

• Pat chicken tenders dry.

• Toss with avocado oil, garlic, lime juice, salt, pepper, and optional spices.

• Let rest for 10–15 minutes while you heat 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 the internal temperature reaches 165°F.

• Rest for 2–3 minutes before serving.

4. To Serve

• Plate chicken tenders with a generous spoonful of pineapple mango chile sauce.

• Garnish with cilantro, scallions, or lime wedges.

• Serve with rice or slaw for a balanced meal.