Vivs Pina Colada Chicken With Salsa Recipes

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PINA COLADA CHICKEN



Pina Colada Chicken image

This is another Mr. Food recipe that is prepared on the grill. Mr. Food is often on in the morning during my local news while I am eating breakfast and if I see a recipe that sounds good I post it here to make at a later date. That's why I have so many Mr. Food recipes listed here.

Provided by Shellbelle

Categories     Chicken Breast

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/3 cup light corn syrup
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons soy sauce
1/4 cup light rum or 1/4 cup dark rum
1/4 cup shredded sweetened coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Place chicken in a shallow glass baking dish.
  • Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
  • Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.

Nutrition Facts : Calories 243.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 68.4, Sodium 305.4, Carbohydrate 22.1, Fiber 0.5, Sugar 11.9, Protein 27.7

PINA COLADA CHICKEN



Pina Colada Chicken image

Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.

Provided by Laurawombat Garcia

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 1/2 ounce) can cream of coconut
1/2 cup heavy cream
1 (8 1/4 ounce) can pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
  • Remove to a platter and cover to keep warm.
  • Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
  • Stir in the pineapple and cherries and return the chicken to the skillet.
  • Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)



Coconut Chicken With Pina Colada Dip (7 Points Ww) image

Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!

Provided by Redsie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) can light coconut milk
1 lb boneless skinless chicken breast
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 ounces crushed pineapple
3 ounces fat free sour cream
4 ounces pina colada nonalcoholic drink mix (no alcohol)

Steps:

  • Preheat oven to 400°F.
  • Combine first 3 ingredients in a large plastic bag.
  • Add chicken to bag and seal.
  • Marinate in fridge 1½ hours - turn bag occasionally.
  • Combine bread crumbs, coconut, salt, and pepper in a bowl.
  • Remove chicken from marinade; discard remaining marinade.
  • Dredge chicken, 1 pc at a time into bread crumb mixture.
  • Place chicken on a sprayed baking sheet
  • Coat top of chicken with cooking spray.
  • Bake for 30 minutes or until done.

Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE



Coconut Chicken Strips with Pina Colada Sauce image

Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation

Provided by Momma Cyd

Categories     Main Course

Time 2h45m

Number Of Ingredients 13

2 Tablespoons hot sauce
2 Tablespoons lime juice
1½ cups canned coconut milk
6 boneless, skinless chicken breasts (cut into strips)
2 cups bread crumbs
2 cups sweetened coconut flakes
1 teaspoon salt
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon pepper
1 cup sour cream
1 cup crushed pineapple (drained well)
1 cup pina colada drink mix

Steps:

  • Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
  • Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with non stick cooking spray.
  • Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
  • Remove chicken from the marinade and roll each strip in the bread crumb mixture.
  • Place on the prepared pan and bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

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