TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
TROPICAL CHICKEN
This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. -Leah Johnson, Pearl City, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 451 calories, Fat 24g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 396mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 35g protein.
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL ISLAND CHICKEN
Make and share this Tropical Island Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
- In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
- In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL BAKED CHICKEN
This is an exotic take on the traditional baked chicken. The fruit juices and delicious spices really make this version outstanding.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven.
- Preheat oven to 350°F.
- Mix together Dijon mustard, basil and honey.
- Smear the chicken with this mixture.
- Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
- Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
- Pour orange and pineapple juice around the chicken.
- Bake, basting once, for 30 minutes.
- Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
- Bake until the chicken is tender and golden, about 20 minutes longer.
- Add more orange juice or pineapple juice if the pan seems dry.
- Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
- Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 427.6, Fat 24.9, SaturatedFat 8.4, Cholesterol 113.7, Sodium 173, Carbohydrate 24.1, Fiber 1, Sugar 21, Protein 26.6
TROPICAL BBQ CHICKEN
Here is my favorite slow-cooker recipe. The delicious, slightly spicy sauce will win you over, too! -Yvonne McKim, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken., Cover and cook on low until meat is tender, 3-4 hours., Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.
Nutrition Facts : Calories 301 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 601mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 25g protein.
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL CHICKEN II
It's tangy and delicious. It can be for as many people as you want, cut up into strips.
Provided by CUTY
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
- Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g
TROPICAL CHICKEN BREASTS
From Home Cooking, July/August 2005, came the original of this recipe. I've changed it slightly & serve is over brown rice with peas for a complete meal.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
- Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
- In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
- Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
- Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
- Bake an additional 15 minutes.
- In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
- Bake an additional 30 minutes.
Nutrition Facts : Calories 207.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 51.3, Sodium 940.1, Carbohydrate 27.7, Fiber 0.9, Sugar 24.6, Protein 22.4
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