Tropical Bbq Chicken Recipes

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TROPICAL BBQ CHICKEN

Here is my favorite slow-cooker recipe. The delicious, slightly spicy sauce will win you over, too! -Yvonne McKim, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 12



Tropical BBQ Chicken image

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken., Cover and cook on low until meat is tender, 3-4 hours., Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid 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. If desired, top with additional fresh parsley.

Nutrition Facts : Calories 301 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 601mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 25g protein.

2 chicken leg quarters (8 ounces each), skin removed
3 tablespoons ketchup
2 tablespoons orange juice
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water

TROPICAL CHICKEN PATTIES

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Tropical Chicken Patties image

Steps:

  • Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
  • Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
  • Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
  • Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams

Nutrition Facts : Calories 517 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 349 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 29 grams

1 1/4 pounds ground chicken
2 small jalapeno peppers (1 green, 1 red), seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 1/2 tablespoons vegetable oil
1 small red onion, finely chopped
1/4 teaspoon turmeric
1 cup long-grain white rice
1 cup frozen peas, thawed
1 1/2 cups diced pineapple
1/4 cup chopped fresh cilantro

TROPICAL GRILLED CHICKEN BREAST

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Provided by DOLPHINROB13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 47m

Yield 4

Number Of Ingredients 6



Tropical Grilled Chicken Breast image

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g

½ cup orange juice
½ lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

TROPICAL BBQ CHICKEN

I couldn't find any recipes for a tropical bbq chicken that had all the ingredients I wanted to use so I made one myself. If you want a thicker sauce I would reduced the pineapple juice by 1/2 a cup or increase the flour by a tablespoon.

Provided by Harmoni

Categories     Chicken

Time 1h25m

Yield 6 chicken breasts, 4-6 serving(s)

Number Of Ingredients 11



Tropical BBQ Chicken image

Steps:

  • Saute onion in butter for 5-10 minutes over medium heat.
  • Add flour and mix until a paste is formed.
  • Slowly stir in pineapple juice waiting for all juice to be absorbed before adding more.
  • Add soy sauce, mustard and bbq sauce and stir until dissolved.
  • Add brown sugar and chili and stir until dissolved.
  • Pour in chicken broth, stir and then add chicken. Cook on stove until slightly thickened.
  • Preheat over to 325 and cook with lid on for 1- 3 hours depending on how long you want the chicken to soak for.

Nutrition Facts : Calories 939.1, Fat 36, SaturatedFat 13.1, Cholesterol 152.3, Sodium 1704.6, Carbohydrate 117.7, Fiber 1.8, Sugar 101.2, Protein 37.6

3/4 cup chopped onion
3 tablespoons butter
3 tablespoons flour
3 cups pineapple juice
1/4 cup soy sauce
2 teaspoons prepared mustard (I used spicy brown)
1/2 cup barbecue sauce, sauce (I used hunt's hickory brown sugar)
1 1/2 cups dark brown sugar (more or less depending on taste)
1 teaspoon chili powder (to taste can be more or less)
1 cup chicken broth
2 1/2 lbs chicken (pieces, breasts, bone in our bone out, with skin or without)

GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 19



Grilled Citrus Chicken with Grilled Tropical Fruit image

Steps:

  • Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
  • Preheat the grill.
  • Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
  • When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
  • Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
  • Place the chicken on a platter and arrange the fruit along the edges.

7 pounds chicken pieces, excluding wings, washed and dried
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1/2 cup dark rum
6 garlic cloves, chopped
3 tablespoons brown sugar
3 Chipotle chiles, canned or rehydrated in vinegar
3 red peppers, seeded and chopped
1 medium red onion, thinly sliced
3 tablespoons cider vinegar
1/4 cup olive oil
2 large mangos, peeled, pitted and cut into 1-inch pieces
3 ripe bananas, peeled and cut on the bias into thick slices
1 pineapple, peeled and sliced
Juice of 1 lime
Vegetable oil, for the grill
Salt and freshly ground pepper
2 tablespoons butter, melted

TROPICAL CHICKEN II

It's tangy and delicious. It can be for as many people as you want, cut up into strips.

Provided by CUTY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Tropical Chicken II image

Steps:

  • Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil.
  • Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.6 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 83.2 mg, Sugar 13.7 g

4 skinless, boneless chicken breast halves
1 cup lime juice
¾ cup lemon juice
¾ cup orange juice
½ cup pineapple juice
½ cup cherry juice

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