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
TROPICAL CHICKEN PATTIES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
- Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
- Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
- Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams
Nutrition Facts : Calories 517 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 349 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 29 grams
TROPICAL GRILLED CHICKEN BREAST
Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .
Provided by DOLPHINROB13
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 47m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g
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
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.
EASY TROPICAL CHICKEN AND RICE BAKE
An all-in-one chicken bake with tropical and bright flavors, yet the comfort of a baked dinner meal.
Provided by Natalie Monson
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Mince garlic and add to a mixing bowl with brown sugar, soy sauce, chicken broth and rice.
- Dice onion and bell peppers; add to the mixing bowl. Drain the pineapple, reserving juice. Measure out 1 cup of juice, and add to the bowl along with the pineapple.
- Cut chicken into 1 inch pieces and add to mixing bowl. Stir to combine; pour into prepared baking dish.
- Cover with foil and bake for 20 minutes.
- Meanwhile, cook bacon as directed on package and crumble. Slice green onion.
- After baking for 20 minutes, remove foil; stir, sprinkle with cooked bacon and sliced green onions. Bake an additional 15-20 minutes. Rice should be tender and the chicken cooked through.
Nutrition Facts : Calories 289 kcal, Carbohydrate 47 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 546 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
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 CURRY CHICKEN SALAD
With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.
Provided by caitiebmore
Categories Salad Curry Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
- Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g
TROPICAL BAKED BANANAS
This recipe is great if you have a thing for bananas! The bananas emit a great smell when baking. Try them on top of vanilla ice cream! Try pineapple juice in place of the orange juice.
Provided by RYAN PUGH
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
- In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
- Bake in preheated oven until bubbly and heated through, 10 minutes.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 40.2 g, Cholesterol 20.3 mg, Fat 11.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 7.9 g, Sodium 61.2 mg, Sugar 26.7 g
CRISPY BAKED CHICKEN WITH TROPICAL SALSA
Make and share this Crispy Baked Chicken With Tropical Salsa recipe from Food.com.
Provided by pabrenn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
- Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
- Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
- Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.
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
BREAST OF CHICKEN TROPICALE
Make and share this Breast of Chicken Tropicale recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
- While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
- Whip the heavy cream.
- Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
- Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
- Fold in whipped cream and season with salt and pepper to taste.
- When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
- Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
- Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.
Nutrition Facts : Calories 981.4, Fat 53.2, SaturatedFat 30.1, Cholesterol 342.7, Sodium 669.1, Carbohydrate 79, Fiber 4.8, Sugar 13.3, Protein 49.1
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 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.
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.
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