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Grilled Chicken with Red Tamarillo-Mango Barbecue
By Chef Tom Fraker


2 quarts Water 
5 Tamarillo 
2 tablespoons Olive Oil 
1 medium Organic Shallots peeled and minced 
1 Maui Onions peeled and diced small 
2 cloves Organic Garlic Minced and Roasted* 
2 tablespoons Organic Ginger minced 
3 Organic Mango peeled and diced small 
1/2 cup Cider vinegar 
6 Organic Valencia Oranges medium sized and juiced 
1/3 cup Light Brown Sugar 
1 teaspoon Ground Allspice 
Salt and Pepper 
4 each Chicken Breast - boneless & skinless 


In a large sauce pot, boil the water. 

Score an 'X' on the tamarillos, on the end opposite the stem and place them in boiling water. 

When the skin begins to pull away from the meat, remove them from the pot and place them in ice water. 

Once they are cool enough to handle, carefully peel away the skin and slice.

 In a large sauce pan over high heat, heat the oil until hot but not smoking. 

Add the onion and shallots and cook, stirring occasionally, until caramelized (should be sweet with a caramel color). 

Add the roasted garlic, ginger, mango and tamarillo. Continue to cook over medium-high heat stirring frequently, until tender, about 8 minutes. 

Stir in the vinegar, orange juice, brown sugar, allspice and salt and pepper to taste. 

Bring to a boil, then reduce heat and simmer until reduced by ½ and slightly thickened. 

Adjust seasonings and puree in a blender or food processor, until smooth. Refrigerate until ready to use. 

To Prepare the Barbecue 

Brush the chicken with the barbecue sauce and grill over medium high heat until the chicken reaches an internal temperature of 160 degrees F. 

Remove from grill and let rest for 5 minutes. The carry over heat will bring the internal temperature to 165 degrees F. 

Serve hot with the remaining sauce in a bowl on the table for those that just can't get enough of this delicious barbeque sauce. 


 The barbecue sauce is also great with pork, beef and other meats.