TROPICAL FRUIT SAUCE FOR CHICKEN RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Peel the orange you used for zest and remove as much of the pith as possible. Put orange, along with mango, banana, pineapple, coconut milk and honey, in food processor or blender. Pulse lightly until blended, but not completely liquified.
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
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.
COCONUT CHICKEN WITH TROPICAL FRUIT SAUCE
Makes a delicious company dinner or something special for the family. Submitted for the 2006 January RSC
Provided by Derf2440
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350f degrees.
- Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
- Whisk together egg and milk in a bowl.
- Place fine coconut on a plate.
- Dip chicken breasts in the egg mixture, then coat with the fine coconut.
- Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
- Tropical fruit sauce:.
- Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
- Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
- Enjoy!
CHICKEN IN TROPICAL FRUIT SAUCE
I found this recipe many years ago and adapted it to what we had on had and honestly, what I could find fairly cheaply. Every single person I have served it to loves it, and I do too! Add different fruits if you wish, just make sure you add softer fruits at the end and just heat through to avoid a broken up mess. Bananas should be just yellow so that they are sweet but hold their shape. The applesauce is supposed to be the chunky type, but I haven't been able to find that in the market in years, so use your own or just use the regular as listed. Boneless chicken thighs taste good here too, no need to use the more expensive boneless breasts. Mangos are good in here too, and any sort of berry is good. Frozen even works, but they are more fragile, so you have to be more careful about how you add them.
Provided by Jennifer Michele
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10 inch skillet, heat 2 Tbls. Butter.
- Sprinkle chicken with garlic powder and cook in pan until done over medium heat. Remove chicken to plate.
- In same skillet, melt remaining butter. Stir in flour and cook for 1 minute.
- Add all other ingredients (if using frozen berries they will add more juices when thawed). Heat to boiling, reduce heat and simmer 1-2 minutes.
- Serve over chicken that was set aside with cooked rice.
Nutrition Facts : Calories 447.6, Fat 19.5, SaturatedFat 9.5, Cholesterol 112.8, Sodium 176, Carbohydrate 39.2, Fiber 2.8, Sugar 29.2, Protein 30.7
GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT
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.
TROPICAL FRUIT AND JERK CHICKEN SUSHI
Provided by Cat Cora
Categories appetizer
Time 50m
Yield 4 rolls (6 to 8 pieces per roll)
Number Of Ingredients 13
Steps:
- Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips.
- Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
- Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki.
- ;
- Serve with Pickapeppa sauce and pickled ginger. .
BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
- Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
- Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
- Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
- Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love