Clean chicken breasts and pat dry with a paper towel. Place chicken breasts in a 2 quart glass baking dish. Pour marinade over chicken breasts, cover with plastic wrap, place in refrigerator; marinade for 1 to 2 hours, or according to bottle directions.
Remove chicken from refrigerator, discard any left over marinade.
Heat oil in large skillet over medium heat. Add chopped green pepper, onion, garlic and mushrooms. Saute' vegetables until tender, 10 minutes. Add chicken breasts, turning to brown on both sides, 30 minutes or until juices are no longer pink. Carefully stir in chicken broth and wine. Add pineapple chunks and cubed mango.
Cover and let simmer for 30 minutes.
Serve with Jasmine Rice