Chicken In Tropical Fruit Sauce Recipes

CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA

Steps:

• Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
• Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
• Mix all ingredients together in a medium bowl. Serve with chicken.
• Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

ISLAND CHICKEN WITH FRUIT SALSA

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

TANGY TROPICAL CHICKEN

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.

TROPICAL FRUIT SAUCE FOR CHICKEN RECIPE - (4.4/5)

Steps:

• Peel the orange you used for zest and remove as much of the pith as possible. Put orange, along with mango, banana, pineapple, coconut milk and honey, in food processor or blender. Pulse lightly until blended, but not completely liquified.

COCONUT CHICKEN WITH TROPICAL FRUIT SAUCE

Steps:

• Preheat oven to 350f degrees.
• Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
• Whisk together egg and milk in a bowl.
• Place fine coconut on a plate.
• Dip chicken breasts in the egg mixture, then coat with the fine coconut.
• Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
• Tropical fruit sauce:.
• Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
• Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
• Enjoy!

CARIBBEAN CHICKEN STIR-FRY

Steps:

• In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT

Steps:

• Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
• Preheat the grill.
• Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
• When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
• Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
• Place the chicken on a platter and arrange the fruit along the edges.

TROPICAL CHICKEN BREASTS

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.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

CHICKEN IN TROPICAL FRUIT SAUCE

Steps:

• In a 10 inch skillet, heat 2 Tbls. Butter.
• Sprinkle chicken with garlic powder and cook in pan until done over medium heat. Remove chicken to plate.
• In same skillet, melt remaining butter. Stir in flour and cook for 1 minute.
• Add all other ingredients (if using frozen berries they will add more juices when thawed). Heat to boiling, reduce heat and simmer 1-2 minutes.
• Serve over chicken that was set aside with cooked rice.