Tangy Tropical Chicken Recipes

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TROPICAL CHICKEN BREASTS



Tropical Chicken Breasts image

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

6 boneless skinless chicken breasts
1 teaspoon ground 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°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 II



Tropical Chicken II image

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

4 skinless, boneless chicken breast halves
1 cup lime juice
¾ cup lemon juice
¾ cup orange juice
½ cup pineapple juice
½ cup cherry juice

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 CHICKEN SALAD



Tropical Chicken Salad image

Tropical Chicken Salad is full of red grapes, pineapple, macadamia nuts, and shredded coconut for a tropical twist on chicken salad.

Provided by Christin Mahrlig

Categories     Salad

Time 55m

Number Of Ingredients 17

3 boneless chicken breasts
1/4 cup pineapple juice, (from the 8-ounce can listed below)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon juice
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 cup red grape halves
1 (8-ounce) can pineapple chunks, (juice reserved for marinade)
2 green onions, (sliced)
salt and pepper to taste
1/2 cup toasted macadamia nuts
1/4 cup toasted shredded unsweetened coconut, (optional)

Steps:

  • Place chicken in a large ziptop bag. Add pineapple juice, soy sauce, brown sugar, and ginger. Shake to mix and coat the chicken. Let marinate 30 minutes.
  • Coat grill grates with oil and heat grill to medium-high heat.
  • Grill chicken on both sides until cooked through, about 5 minutes per side.
  • Let chicken cool 10 minutes and then cut into bite-sized pieces.
  • In a large bowl, stir together mayonnaise, sour cream, lemon juice, curry powder, and ginger.
  • Fold in chicken, grapes, pineapple, and green onion. (Note: you may want to cut the pineapple into smaller pieces).
  • Season to taste with salt and pepper.
  • Sprinkle macadamia nuts and coconut over the top.
  • For best flavor, refrigerate for at least an hour before serving.

Nutrition Facts : Calories 482 kcal, ServingSize 1 serving

TANGY TROPICAL CHICKEN



Tangy Tropical Chicken image

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

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

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.

TANGY TROPICAL CHICKEN



Tangy Tropical Chicken image

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.

Provided by @MakeItYours

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

Steps:

  • Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, green 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.

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