Best Tropical Island Chicken Recipes

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TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

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.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

BIG RAY'S TROPICAL ISLAND CHICKEN



Big Ray's Tropical Island Chicken image

Watch the grilling time so these won't get too well done.

Provided by bfr610

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

2 limes, juiced
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon ground cumin
8 chicken thighs

Steps:

  • Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
  • Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 182.6 calories, Carbohydrate 3.3 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 16 g, SaturatedFat 3 g, Sodium 166.2 mg, Sugar 2.4 g

TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

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

4 lbs bone in chicken thighs or 4 lbs chicken legs
1 teaspoon ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple in juice
1/4 cup brown sugar

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 ISLAND CHICKEN SALAD



Tropical Island Chicken Salad image

What can I say, this salad is refreshing. think of a tropical island dinner, on a warm and cozy evening.Enjoy.

Provided by Josephine Quick

Categories     Chicken Salads

Time 30m

Number Of Ingredients 20

6 skinless chicken breast halves
1 c tropical terriyaki marinade with pineapple
4 c romaine lettuce leaves
1 c chopped red cabbage
6 oz pineapple chunks, fresh
2 large granny smith apples diced in small chuncks
PICO DE GALLO
1 pt baby cherry tomatoes
1 diced red onion
2 tsp chopped fresh jalapeno pepper
pinch of pink topical sea salt
COMBINE ALL INGREDIENTS IN A SMALL BOWL COVER AND CHILL
HONEY LIME DRESSING
1/4 c dijon mustard
1/4 c honey
1 1/2 Tbsp organic cane sugar
1 1/2 Tbsp organic apple cider vinegar
1 1/2 tsp organic lime juice
1 Tbsp organic pineapple juice
COMBINE ALL INGREDIENTS IN A SMALL BOWL COVER AND CHILL

Steps:

  • 1. Marinate the chicken for at lease 6 hours. then cook chicken breast on grill 6 minutes per side. or until done.
  • 2. Combine lettuce and cabbage together and divide in your serving salad plates. put the pico de gallo over the lettuce.
  • 3. Put pineapples and apples over pic de gallo, then add dice chicken, then add your home made Honey Lilme Dressing.serve with small tortilla chips. Enjoy!!!!

TROPICAL ISLAND CHICKEN



TROPICAL ISLAND CHICKEN image

Categories     Marinade     Chicken     Picnic     Grill/Barbecue

Yield 8 - 10 people

Number Of Ingredients 11

1/2 cup soy sauce
1/3 cup veg. oil
1/4 cup water
2 tbls. dried minced onion
2 tbls. sesame seeds
1 tbls. sugar
4 garlic cloves minced
1 tsp. ground ginger
3/4 tsp. salt
1/8 tsp. cayenne pepper
2 broiler/fryer chickens (3-4 lbs. each) quartered

Steps:

  • In a large resealable bag, combine first 10 ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chicken, covered, over med-hot heat for 45-60 minutes; turn and baste often.

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