Googie’s Kitchen presents Mambo Chicken

Mambo chicken with quinoa

In February of this year we went on a lovely holiday where we spent time visiting Devon and Dorset. When we were in Dorset we stayed in a beautiful flat by the sea about 5 – 10 minutes walk from Weymouth town centre. So we of course had to visit the Dorset Burger Company which is situated just outside the town centre near the train station.

It’s a great place to visit if you are in that area and love burgers. Last time I visited I decided not to order the burger as I wanted to try a new meal I had never heard of before. Mambo Chicken is a flattened piece of chicken that has been marinated in spices and served with a grilled piece of pineapple. I was not disappointed by this dish and I decided to replicate it when we returned home.

However, I thought I would probably not be able to serve my son a spicy piece of chicken so I have made my own version of this dish. I have cooked chicken in my homemade bone broth or chicken stock and I made it not as spicy for my son. It’s a fruity, sweet dish as I added the pineapple as well. It tastes like a spicy sweet and sour chicken. My son and husband both enjoyed this dish and we think it’s worth a try. Below is a video and recipe for you.

Mambo chicken

What chicken dinners do you enjoy eating? Let me know in the comments below and don’t forget to like and follow me.

Serves 4

Equipment needed

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  • Sharp knife
  • Chopping board
  • Large saucepan
  • Teaspoon
  • Stirring spoon
  • Fork

Ingredients needed

  • Chicken breasts x 500g
  • Onion x 1
  • Garlic x 2 cloves
  • Fresh ginger x 1 inch piece
  • Tamari x 1 tbsp
  • Tomato puree x 1 tbsp
  • Lime x 1 juice
  • Chicken stock x 500mls
  • Pineapple x 1
  • Courgette x 1
  • Red pepper x 1
  • Smoked paprika x 1 tsp
  • Mild, Medium or hot chilli powder x 1 tsp
  • Oregano x 1 tsp
  • Spinach, asparagus or green beans x 2 handfuls
  • Rice or quinoa x 200g


  • Start by peeling and slicing the onion and the garlic.
  • Next remove the skin from the ginger and slice thinly.
  • Slice the courgette and red pepper.
  • Then remove the skin of the pineapple and cut into chunks.
  • Cut the chicken into 1 inch pieces and set everything aside.
  • Put the large pan on a high heat and add oil.
  • Spread the oil around the base of the pan with a brush.
  • Once the pan is hot, add the sliced onion and fry for about 2 minutes.
  • Add the garlic in and fry for a further minute or so.
  • Now add in the chicken and fry until the chicken has cooked.
  • When the chicken is no longer pink in the middle, add in the sliced cougette and red pepper.
  • Fry until the courgette and red pepper soften.
  • Sprinkle over the spices and oregano.
  • Continue to fry for a further minute or so.
  • Pour in the stock and add in the tamari and tomato puree.
  • Cut the lime in half and juice over the sauce pan using the fork.
  • Bring to the boil and then leave to simmer.
  • While everything is simmering, cook the rice or quinoa as per the packet instructions.
  • If cooking with green beans or spinach you can throw these in five minutes before the end of the cooking time.
  • If cooking asparagus then cook in a separate pan.
  • When the rice or quinoa has boiled, drain and serve with the Mambo chicken.
  • Enjoy.
Mambo Chicken with quinoa

Mambo Chicken is a great dish for the whole family to enjoy or you could eat this dinner with friends too. It’s a simple dish that is full of flavour. All the ingredients in this meal are freezable, so feel free to make double portions and serve on another occasion. As I mentioned earlier, you can use asparagus in this dish but it is a seasonal vegetable so you won’t be able to use it all the time. However you decide to eat this dinner, as always, enjoy. Thank you. xxx