Tropical Chicken Recipes

TROPICAL GRILLED CHICKEN BREAST

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.

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 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 CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

POLLO TROPICAL MARINATED CHICKEN RECIPE

Steps:

• Place chicken pieces on a work surface or cutting board.
• Rub chicken all over with the garlic paste.
• In a small bowl combine cumin, salt, black pepper, white pepper and oregano. Mix well.
• Sprinkle spice mixture over chicken pieces. Rub spices over chicken until well and evenly coated.
• Pour orange juice and pineapple juice into a large shallow dish.
• Add minced jalapeño. Mix
• Add chicken to marinade. Turn to cover chicken pieces completely.
• Cover dish and place in refrigerator. Allow chicken to marinate for at least 4 hours or overnight (overnight is better) shaking or stirring occasionally to evenly marinate the chicken.

EASY TROPICAL CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13 inch baking dish with cooking spray.
• Mince garlic and add to a mixing bowl with brown sugar, soy sauce, chicken broth and rice.
• Dice onion and bell peppers; add to the mixing bowl. Drain the pineapple, reserving juice. Measure out 1 cup of juice, and add to the bowl along with the pineapple.
• Cut chicken into 1 inch pieces and add to mixing bowl. Stir to combine; pour into prepared baking dish.
• Cover with foil and bake for 20 minutes.
• Meanwhile, cook bacon as directed on package and crumble. Slice green onion.
• After baking for 20 minutes, remove foil; stir, sprinkle with cooked bacon and sliced green onions. Bake an additional 15-20 minutes. Rice should be tender and the chicken cooked through.