Tropical Chicken Burgers Recipe 455

Steps:

• Heat grill pan to medium heat. Mix together all ingredients carefully (trying not break up the mango pieces) Shape into 4 patties and grill to 165 degrees or until juices run clear - about 4 to 5 minutes on each side.

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• Marinate the hamburger patties in the orange juice and Midori for 1/2 an hour or longer. If you are using chicken it is best to marinate it overnight.
• Warning this recipe is for those pre-formed pressed hamburger patties if you use handmade hamburger patties they may fall apart when you marinate them, Instead just brush a bit of marinade on them.
• Remove patties from marinade and add salt and pepper as desired.
• Grill meat until desired doneness is reached.
• Serve hamburger on bun with one slice of pineapple with coconut sprinkled on pineapple, add one slice of onion, add lettuce if desired and top with bun top.

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.