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 CAULIFLOWER RICE BOWLS
This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. -Bethany DiCarlo, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.
Nutrition Facts : Calories 325 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 529mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
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 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
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 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 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
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