Tropical Chicken Packets Recipes

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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 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 CHICKEN

This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. -Leah Johnson, Pearl City, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14



Tropical Chicken image

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.

Nutrition Facts : Calories 451 calories, Fat 24g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 396mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 35g protein.

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 tablespoons canola oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
3 medium tomatoes, peeled and chopped
3 cups fresh or canned pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup pineapple juice
1 hot red pepper (4-1/2 to 5 inches), seeded and chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh snow peas
1 tablespoon minced chives
Hot cooked rice

TROPICAL CHICKEN SALAD PITA POCKETS

Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.

Provided by DOJAGRAM

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11



Tropical Chicken Salad Pita Pockets image

Steps:

  • Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
  • Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g

1 (5 ounce) package mixed salad greens
1 (6 ounce) package diced cooked chicken
½ cup fresh pineapple chunks
½ cup seedless red grapes, halved
½ cup cherry tomatoes, halved
½ cup fresh blueberries
1 teaspoon salad seasoning mix (such as Mrs.Dash®)
½ cup mayonnaise
¼ cup honey
3 tablespoons slivered almonds
6 pita bread rounds, split

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



Tangy Tropical Chicken image

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.

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

TROPICAL BAKED CHICKEN

This is an exotic take on the traditional baked chicken. The fruit juices and delicious spices really make this version outstanding.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12



Tropical Baked Chicken image

Steps:

  • Position rack in the center of the oven.
  • Preheat oven to 350°F.
  • Mix together Dijon mustard, basil and honey.
  • Smear the chicken with this mixture.
  • Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
  • Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
  • Pour orange and pineapple juice around the chicken.
  • Bake, basting once, for 30 minutes.
  • Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
  • Bake until the chicken is tender and golden, about 20 minutes longer.
  • Add more orange juice or pineapple juice if the pan seems dry.
  • Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
  • Spoon the sauce over the chicken and serve.

Nutrition Facts : Calories 427.6, Fat 24.9, SaturatedFat 8.4, Cholesterol 113.7, Sodium 173, Carbohydrate 24.1, Fiber 1, Sugar 21, Protein 26.6

3 lbs chicken pieces
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onion
1/4 cup chopped green bell peppers or 1/4 cup red bell pepper
2 tablespoons butter, cut into bits
1 teaspoon dried basil, crumbled
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
1/4 cup dark brown sugar, firmly packed

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