Chili Sauce for Chicken Fingers

I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
Chili Sauce for Chicken FingersA little sweetness and a little fruitiness. It’s the perfect sauce for chicken fingers or nuggets (that reminds me, check out my homemade chicken nuggets!). It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh, making this sauce easy to make any time of the year.

Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.

Chili Sauce for Chicken Fingers

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups

Ingredients

  • 1 cup sweet chili sauce
  • 1/2 cup mango chopped
  • 1/2 cup pineapple chopped

Instructions

  • Place all ingredients into a blender or food processor and blend until smooth.
  • Serve cold or at room temperature.

Mango-Basil Dipping Sauce

I love using cocktail sauce for dipping boiled or grilled shrimp. When I don’t make my own I grab a bottle or two of Frog Bone’s Bayou Cocktail sauce. But there are times when you want something different. A different flavor than cocktail sauce, something fruity. Something without horseradish.

This mango-basil dipping sauce is different. It has a fantastic tropical flavor, making it perfect for shrimp.
Mango-Basil Dipping SauceYou can make other variations of this great mango-basil dipping sauce simply by substituting other fruits for the mango, such as papaya or pineapple. If you want a little kick to your sauce, add a bit of hot sauce (preferably something fruity, like a habanero sauce) or even some red pepper flake.

For the shrimp, I made a batch of copycat Bubba Gump shrimp on my Char-Broil Big Easy.

Also try my Delta Dippin’ sauce. It’s mighty yummy too!

Mango-Basil Dipping Sauce

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 2 small mangoes peeled and chopped
  • Zest of 1/2 lemon plus 1 teaspoon of the juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • White pepper
  • 1-2 teaspoons dried basil crushed

Instructions

  • Place all ingredients in a blender and puree until smooth.

Pineapple Mango Daikon Salad

Chilled fresh pineapple topped with a mix of sweet (mango and honey) and heat (jalapeno and a little bite from the daikon radish and cilantro). This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.

Pineapple Mango Daikon SaladCan’t find daikon? You can make this with jicama instead. To make the pineapple halve I started with a fresh, perfectly ripe pineapple. I use a pineapple corer to remove the core. I found a great inexpensive corer over on Amazon. Then I cut off the rind and cut the pineapple in halves. It’s a quick way to make a ‘bowl’ for this or any fresh fruit-based salad.

Also try my wild rice and pineapple salad.

Pineapple Mango Daikon Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 lime zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 jalapeno seeded and finely diced
  • Salt and freshly ground black pepper
  • 2 semi-ripe mangos peeled and chopped
  • 1 large daikon radish peeled and grated
  • 1 bunch cilantro chopped
  • 1 ripe pineapple peeled, cored, halved, each half then cut into 3 equal rounds (like little 'boats'). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.

Instructions

  • Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
  • Add in the chopped mango, daikon and cilantro. Stir and refrigerate for 30 minutes.
  • To serve, spoon mango mixture into the pineapple boats.
  • Note: This recipe doesn't hold up well left over, so enjoy it the day you make it!