Name: Sheet-Pan Mango Coconut Chicken with Lime Rice
Prep time: 15 min
Cook time: 35 min
Ingredients: 4 bone-in (skin-on chicken thighs (or breasts)); 2 ripe mangoes (peeled, pitted, and cut into chunks); ¾ cup unsweetened shredded coconut; 2 tbsp olive oil or coconut oil; 2 tbsp lime juice; 1 tbsp soy sauce; 1 tbsp honey; 2 cloves garlic (minced); 1 tsp grated fresh ginger; ¼ tsp chili flakes (optional); Salt and pepper to taste; 1 cup uncooked jasmine or basmati rice; 2 cups water or broth; 1 tbsp lime zest; 2 tbsp lime juice; 1 tbsp butter or coconut oil; Salt to taste

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A one-pan tropical feast with juicy golden chicken, caramelized mango, shredded coconut, and citrusy lime rice. Bold flavors. Minimal mess. Pure sunshine in a pan.

A Vacation on a Sheet Pan

This Sheet-Pan Mango Coconut Chicken is what happens when tropical flavors meet weeknight convenience. It’s juicy, sticky, sweet-savory chicken roasted alongside fresh mango and toasted coconut, all caramelized together on a single tray. Serve it over lime kissed rice, and you’ve got an easy, complete dinner that feels like a mini escape, no plane ticket (or multiple pans) required!

Think Thai coconut chicken meets mango salsa vibes, with crispy skin (if you use thighs), glossy mango chunks, and the irresistible aroma of lime, coconut, and garlic caramelizing together in your oven. It’s bold, bright, and done with minimal prep.

Why You’ll Love This Recipe

✅ One pan = less cleanup
✅ Fresh mango and coconut add natural sweetness and texture
✅ No marinade time required — just mix, roast, serve
✅ Versatile — works with thighs, breasts, or even tofu
✅ Lime rice takes it over the top

This recipe is equally at home on a weeknight table or served al fresco with friends and cocktails.

Sheet pan mango coconut chicken with rice

Ingredients & Smart Substitutions

Ingredient	Notes & Swaps
Chicken thighs	Use bone-in, skin-on for max flavor. Boneless or breasts also work, just reduce cook time.
Mango	Use ripe but firm mangoes for best roasting texture. Frozen mango chunks work too.
Coconut flakes	Unsweetened shredded coconut to avoid overpowering sweetness.
Garlic & ginger	Fresh is ideal, but paste or ground versions work in a pinch.
Soy sauce & lime juice	Salt + acidity = flavor boost.
Honey	Adds gloss and balances the lime. Use maple or agave to keep it refined sugar-free.
Rice	Jasmine or basmati rice pair beautifully. Add lime zest and juice at the end.

Equipment

Sheet pan (rimmed)
Parchment paper or foil
Small saucepan (for rice)
Zester or microplane
Tongs or spatula
Knife + cutting board

Timings

Step	Time
Prep time	15 minutes
Cook time (oven)	30–35 minutes
Rice cook time	15–20 minutes (parallel)
Total time	~45 minutes
Servings	4

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs (or breasts)
2 ripe mangoes, peeled, pitted, and cut into chunks
¾ cup unsweetened shredded coconut
2 tbsp olive oil or coconut oil
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp grated fresh ginger
¼ tsp chili flakes (optional)
Salt and pepper to taste

For the Lime Rice:

1 cup uncooked jasmine or basmati rice
2 cups water or broth
1 tbsp lime zest
2 tbsp lime juice
1 tbsp butter or coconut oil
Salt to taste

Instructions

1. Prep and Preheat

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment or foil.

2. Season the Chicken

In a small bowl, mix olive oil, lime juice, soy sauce, honey, garlic, ginger, chili flakes, salt, and pepper.

Rub this mixture all over the chicken thighs. Place them skin-side up on the sheet pan.

Pro tip: Pat chicken dry first for crispier skin.

3. Add Mango & Coconut

Toss mango chunks with a drizzle of oil and a pinch of salt. Scatter them around the chicken on the pan. Sprinkle the coconut evenly across the pan, avoiding big piles (they’ll brown fast).

4. Roast

Roast for 30–35 minutes, or until the chicken reaches 165°F (75°C) and the skin is golden. The mango should caramelize, and the coconut will toast.

If using boneless thighs or breasts, check at 22–25 minutes.

If coconut is browning too quickly, gently stir or tent with foil halfway through.

5. Make the Lime Rice (While Chicken Roasts)

In a pot, bring 1 cup rice and 2 cups water (or broth) to a boil. Reduce to simmer, cover, and cook for 15–18 minutes.

Fluff with a fork, then stir in lime zest, lime juice, butter, and a pinch of salt.

6. Serve

Spoon lime rice onto plates or a platter. Top with a chicken thigh, roasted mango, and toasted coconut. Garnish with extra lime wedges and fresh herbs (cilantro or Thai basil are great).

Flavor Upgrades & Variations

Want more…	Try this
Heat	Add sliced fresh chili or hot sauce drizzle
Creaminess	Add a coconut milk drizzle or yogurt sauce
Protein swap	Use tofu, salmon, or shrimp
Veg boost	Roast bell peppers, snap peas, or zucchini on the pan
Crunch	Top with chopped roasted cashews or peanuts

Nutritional Info (Per Serving, Approximate)

Includes 1 chicken thigh + mango + ½ cup lime rice

Nutrient	Amount
Calories	~480 kcal
Protein	28g
Carbs	40g
Sugars	10g (natural + honey)
Fat	24g
Fiber	3g
Sodium	~450mg

Final Thoughts

Sheet-Pan Mango Coconut Chicken is the kind of recipe that feels like you’re cheating the system: minimal work, maximum flavor. It’s an instant mood lifter, cozy enough for a rainy weeknight, festive enough for a weekend dinner party. Pair it with chilled white wine, a cold coconut spritzer, or even a mango slushie, and you’ve got a vacation on a plate.