Tropical Baked Chicken Recipes

TROPICAL ISLAND CHICKEN

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.

TROPICAL CHICKEN

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.

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.

TROPICAL ISLAND CHICKEN

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 BAKED CHICKEN

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.

TROPICAL CHICKEN

Steps:

• Preheat oven to 350*.
• Combine the pineapple (with juice/liquids), sugar, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 13x9x2 baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

TROPICAL BAKED BANANAS

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.