Island Chicken Mmmm Delicious Recipes

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TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

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

4 lbs bone in chicken thighs or 4 lbs chicken legs
1 teaspoon ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple in juice
1/4 cup brown sugar

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



Tropical Island Chicken image

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

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

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.

ISLAND CHICKEN



Island Chicken image

This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.

Provided by LifeIsGood

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light low sodium soy sauce
1 tablespoon light brown sugar, unpacked
1 cup pineapple juice
1/2 tablespoon fresh ginger, grated
1 garlic clove, minced
1/4 cup honey
1 1/2 teaspoons orange zest, chopped
1 (3 lb) whole chickens
salt and black pepper, to taste
2 tablespoons shredded unsweetened coconut

Steps:

  • Preheat your oven to 400 degrees F.
  • Glaze:.
  • In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
  • Chicken:.
  • Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
  • Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
  • Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
  • Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9

ISLAND-STYLE CHICKEN



Island-Style Chicken image

Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda.

Provided by internetnut

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces pineapple chunks in heavy syrup
2 lbs chicken parts
2 tablespoons shortening
10 ounces campbell's chicken broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 large garlic clove, minced
1 medium green pepper, cut in squares
3 tablespoons cornstarch
1/4 cup water

Steps:

  • Drain pineapple chunks, reserving syrup.
  • In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
  • Serve with cooked parsleyed rice.

Nutrition Facts : Calories 652, Fat 34.2, SaturatedFat 9.3, Cholesterol 176.2, Sodium 575.7, Carbohydrate 25.8, Fiber 1.1, Sugar 17.2, Protein 57

TREASURE ISLAND CHICKEN



Treasure Island Chicken image

A sweet and tangy chicken with sauce left over to use as a gravy. Love to serve this with rice and peas and cover the chicken and rice with the sauce before serving. Got this recipe from Mom.

Provided by Bow8651

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs chicken breasts, and legs
4 tablespoons butter
3 tablespoons flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups orange juice

Steps:

  • Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
  • Bake chicken at 350 degrees for 30 minutes.
  • After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
  • Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
  • Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

THOUSAND ISLAND CHICKEN



Thousand Island Chicken image

This is from an old Edgell recipe book called Nice & Easy Summer Recipes, the recipe called for canned tomato supreme but I just used crushed tomatoes..really great flavour for only a few ingredients..I also used chicken ribs instead of drumsticks, use whichever cut of chicken you prefer.

Provided by Mandy

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

8 chicken drumsticks
300 g crushed tomatoes
1/2 cup thousand island dressing
4 tablespoons apricot jam
1 tablespoon soy sauce

Steps:

  • Combine all marinade ingredients together.
  • Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes.
  • Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through.
  • Heat any remaining marinade and serve with chicken.

Nutrition Facts : Calories 421.3, Fat 23.8, SaturatedFat 5.1, Cholesterol 126.4, Sodium 813, Carbohydrate 22.4, Fiber 1.4, Sugar 15, Protein 29.7

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