Tropical Chicken Recipes

Steps:

• Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
• Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
• In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
• Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
• Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
• Bake an additional 15 minutes.
• In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
• Bake an additional 30 minutes.

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.

Steps:

• Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
• In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
• In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

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

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Steps:

• Preheat Oven to 350 Degrees Celcius.
• Take the Pizza Dough and cover it evenly with the Alfredo Sauce.
• Mix the Cheddar and Mozerella Cheese and spread evenly over the sauce.
• Cover cooked Chopped Chicken with Hot sauce.
• Place the chopped chicken over the cheese.
• Place the pineapple and chopped bacon on top of the pizza.
• Place the pizza in the oven and cook until the bacon is cooked.

Steps:

• For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

Steps:

• Drain tropical fruit, reserving juice; set aside.
• Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
• Mix orange juice and cornstarch in a small bowl; set aside.
• Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
• Add chicken and stir fry until no longer pink.
• Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
• Add fruit salad, cover and cook 2 minutes.
• Add orange juice with cornstarch to the wok and stir until thickened.
• Serve over hot jasmine rice.

Steps:

• Mix all ingredients together and pour over chicken.
• Marinate at least 30 minutes.
• If you use the meat tenderizer, don't marinade for more than an hour or so, or the meat fibers will break down too much. If you leave it out, marinate as long as you'd like. I prefer overnight.

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.

Steps:

• STEP ONE : PREPARING THE DOUGH.
• Pour warm water into mixing bowl and add yeast. Stir to completely dissolve the yeast. Wait five minutes for yeast to activate.
• Add coconut sugar crystals and sea salt to the bowl and stir until dissolved.
• Add flour (I use Whole Grain Robin Hood Best For Bread) to bowl and fold until well combined, adding olive oil during the process to assist in folding.
• Remove dough from bowl and place onto a floured counter top. With floured hands, knead the dough and fold it under from top to bottom in a rolling motion with your hands to form a round ball.
• Grease a non-metal bowl with olive oil, place round dough in and cover bowl, placing it aside to rise.
• STEP TWO : PREPARING THE ALFREDO SAUCE.
• In a saucepan combine butter, whipping cream, and cream cheese. (Sauce can be thickened with additional cream cheese).
• Simmer until all is melted and mixed well.
• Add the Parmesan cheese and garlic powder.
• Season to taste with freshly ground pepper.
• Simmer for 15 minutes on low heat.
• Rapidly cool the sauce to thicken prior to spreading over the dough in a later step.
• STEP THREE : PREPARING THE TOPPINGS.
• Remove the skin and de-bone the meat from the roasted chicken. I use one of the ready-to-go chickens at the supermarket. Cut up into bite sized pieces and place in a bowl.
• Add cayenne pepper sauce to the chicken (I use Frank's RedHot) in an amount to desired taste and marinate.
• Cut and core the fresh whole pineapple into bite sized chunks and put aside in a bowl.
• STEP FOUR : ASSEMBLING THE PIZZA.
• Pre-heat the oven for 450 degrees.
• Lightly grease a 14" deep-dish pizza pan with olive oil and place the dough top side down in the centre of the pan. Dough should have nearly doubled in size during the rising period of 30 - 60 minutes.
• Push dough out to the edges of the pan using your fingers starting in the centre and working out toward the outside of the pan, rotating the pan as you go to work it to the edges.
• Spread Alfredo Sauce over the dough in the amount that you would like. There will be a fair amount of sauce left over for most people.
• Spread entire package of Kraft Pizza Mozzarella - Cheddar Shredded Cheese over the Alfredo Sauce.
• Place desired amount of marinated chicken, entire package of crumbled bacon, and desired amount of fresh pineapple chunks over the top of the pizza.
• Sprinkle desired amount of parmesan cheese over top of the chicken, bacon, and pineapple.
• Bake in 450 degree oven for approximately 20 minutes, adjusting for oven style / age.
• Broil on top rack for short period after baking to brown up the top, if desired.

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.