Tropical Fruit Sauce For Chicken Recipe 445

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!

TROPICAL CITRUS SAUCE

Steps:

• Heat olive oil over medium heat.
• add garlic and shallots - cook for 30-40 seconds.
• Add lime juice, pineapple juice, mango , and parsley - cook down for about 5-7 minutes.
• In the last minute of cooking, add butter and jalapeno pepper and stir until butter is melted.
• Serve over grilled fish or chicken.
• Just a Note:I tried this recipe with cilantro instead of flatleaf parsley and found only minor differences. With the flatleaf parsley, I found that the sauce was mild and acted as a flavor enhancer to the fish (grouper). With the cilantro, I noticed it brought out a bright and robust flavor to the sauce and tasted quite nicely in contrast to the mild grouper. Either way, I found it very tasty!

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

TROPICAL CHICKEN STIR-FRY

Steps:

• Drain tropical fruit, reserving juice; set aside.
• Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
• Mix orange juice and cornstarch in a small bowl; set aside.
• Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
• Add chicken and stir fry until no longer pink.
• Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
• Add fruit salad, cover and cook 2 minutes.
• Add orange juice with cornstarch to the wok and stir until thickened.
• Serve over hot jasmine rice.

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.

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.