||Cook the rice in the mixture of water and 1 cup pineapple juice according the rice package instructions. If more liquid is needed, add a bit of additional water.
||Prepare the tropical slaw by placing the Napa cabbage, red cabbage, carrots, and scallions in a large bowl. Sprinkle generously with salt and pepper. In a small bowl, stir together the olive oil and white wine vinegar with ¼ cup orange juice and ¼ cup pineapple juice. Pour it over the slaw and stir to coat evenly. Taste the slaw and sprinkle with more salt if needed, then transfer the mixture to a covered container so the flavors can meld while you’re working on the chicken.
||To make the sauce for the chicken, place the fruit of one mango in a blender along with ¾ cup orange juice, ¾ cup pineapple juice, and 1 tbs. soy sauce. Process until smooth, then transfer the mixture to a small saucepan. Heat the mixture over medium-low heat, stirring often, until it begins to thicken and cooks down to 1½ cups (about 5 minutes).
||In a small bowl, stir together the flour, ginger, garlic powder, and turmeric. Place the mixture on a small plate and set aside.
||Sprinkle the chicken tenderloins generously with salt and pepper, then dredge them in the flour mixture to coat evenly.
||Heat the bacon fat (or other cooking oil) in a large skillet over medium. Place the chicken in the skillet and cook for about 3 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees. You'll need to do this in 2 batches.
||Transfer the cooked chicken to a shallow serving dish and pour the sauce over the chicken. Divide the rice, slaw, and chicken among 6 plates. Garnish the chicken with the remaining chopped mango. Serve warm.
TIP: Recipe courtesy of realfoodrealdeals.com