Tropical Chicken Hash

This is a twist on the traditional hash recipe with pineapple and mango to give it a more tropical feel and taste. This could be served as an appetizer or entree.

Tropical Chicken Hash

Total TimeTotal Time: 30 minutes

ServingsServings: 8


8 oz. (1 cup) soy sauce

20 oz. (2-½ cups) DOLE Pineapple Juice

1-¼ pound,diced boneless skinless chicken thighs

1 pound medium Yukon Gold potatoes cut into 1 2-inch dice

2 tablespoons peanut oil

1 teaspoon crushed red pepper

4 teaspoons clove garlic finely chopped

3 finely sliced green onion

5 to 6 oz. (1 cup) frozen DOLE Pineapple Chunks

5 to 6 oz. (1 cup) frozen DOLE Mango Chunks partially thawed

2 tablespoons toasted coconut

Nutrition Facts


  1. Combine soy sauce and pineapple juice in resealable plastic bag; add diced chicken. Marinate for 1 hour. Drain well, reserving 4 oz. marinade.
  2. Saute potatoes in peanut oil large sauté pan, about 10 minutes until cooked half-way.  Add chicken, red pepper and garlic; cook 8 to 10 minutes, stirring constantly (add more oil if necessary) until chicken is cooked through. Add green onions, pineapple  and mango chunks. Add reserved marinade; cook 2 minutes until heated through.
  3. Serve on bed of salad greens or hollowed out mango or papaya. Sprinkle toasted coconut over top.

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