Tropical Glazed Chicken Strips Recipes
TROPICAL GLAZED CHICKEN - SOUTH BEACH
Pineapple juice and honey paired with a hint of mustard and red pepper give this dish a delightful sweet-and-spicy punch. You can make the glaze ahead, making this an easy dish for a busy weeknight. This is a Phase 3 recipe. This came from The South Beach Diet Cookbook. I have not tried this recipe.
Provided by internetnut
Categories Chicken
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
- Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
- Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.
Nutrition Facts : Calories 184.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.6, Sodium 361.7, Carbohydrate 11.1, Fiber 0.4, Sugar 10.3, Protein 25.8
TANGY TROPICAL CHICKEN
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
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.
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