Vivs Pina Colada Chicken With Salsa Recipes

NEXT BEST THING TO LULU'S PINA COLADA

Steps:

• Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
• Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.

PINA COLADA CHICKEN

Steps:

• Place chicken in a shallow glass baking dish.
• Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
• Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

Steps:

• Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
• Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with non stick cooking spray.
• Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
• Remove chicken from the marinade and roll each strip in the bread crumb mixture.
• Place on the prepared pan and bake for 30 minutes or until juices run clear.

PIñA COLADA CHICKEN

Steps:

• Drain pineapple, reserving juice, set pineapple aside.
• Combine pineapple juice and next 5 ingredients.
• Place chicken in a lightly greased 12x8x2 baking dish, add pineapple juice mixture.
• Cover and let marinate in refrigerator 1 hour.
• Preheat oven to 400ºF.
• Remove chicken from refrigerator and uncover, place in oven.
• Bake for 30 minutes.
• Reduce heat to 350ºF and bake additional 20 minutes.
• Top with pineapple slices and maraschino cherries, return to oven 5 minutes.
• Serve with rice.

PINA COLADA CHICKEN

Steps:

• In a large skillet, heat the oil over medium heat.
• Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
• Remove to a platter and cover to keep warm.
• Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
• Stir in the pineapple and cherries and return the chicken to the skillet.
• Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

VIV'S PINA COLADA CHICKEN WITH SALSA

Steps:

• Mark chicken breast on hot grill & cook until done.
• For sauce:.
• Reduce pineapple juice by 1/2. Add coconut milk & bring to a boil. Add chicken stock & reduce. Add cream & heat through.
• For salsa:.
• Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
• Spoon pineapple sauce on place & arrange chicken over. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.