TROPICAL CHICKEN BREASTS
From Home Cooking, July/August 2005, came the original of this recipe. I've changed it slightly & serve is over brown rice with peas for a complete meal.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 51.3, Sodium 940.1, Carbohydrate 27.7, Fiber 0.9, Sugar 24.6, Protein 22.4
TROPICAL CHICKEN PATTIES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
TROPICAL ISLAND CHICKEN
Make and share this Tropical Island Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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
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
TROPICAL CHEWIES
Steps:
- Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.
TROPICAL CHICKEN-ON-A-STICK
Jazz up your chicken-on-a-stick with tropical fruit like fresh mango and pineapple. With hot pepper sauce, Tropical Chicken-on-a-Stick is sweet and spicy.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Cook first 6 ingredients in saucepan on medium heat 5 min., stirring occasionally. Cool completely.
- Thread chicken onto 12 skewers alternately with fruit and peppers.
- Reserve half the gravy mixture for later use. Grill skewers 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining gravy mixture. About 3 min. before chicken is done, cook reserved gravy mixture in saucepan on medium-low heat until heated through, stirring occasionally.
- Serve skewers with warmed gravy mixture.
Nutrition Facts : Calories 300, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 41 g, Protein 19 g
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
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.
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