Chicken In Tropical Fruit Sauce Recipes

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:

• 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.

Steps:

• In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

Steps:

• In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

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!

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.

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.

Steps:

• Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
• Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
• Mix all ingredients together in a medium bowl. Serve with chicken.
• Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

Steps:

• Preheat fryer to 350 degrees F.
• In a mixing bowl, pour the boiling water with the cornstarch and mix well with a wooden spoon. Add the taro and mash in well, but do not over mix to a smooth puree. Add the ham, scallions, lard and season. Check for seasoning. Season the chicken and place skin side down. Pat on a 1/2-inch layer of taro on the meat side. Coat both sides with cornstarch and fry until golden brown and the chicken is done, about 6 to 8 minutes. Season lightly and drain on paper towels. Cut each breast in half on the bias.
• In a large saucepan coated lightly with oil on medium heat, saute the onions, carrot, garlic, ginger, and chiles. Stir and season. Cook until soft, about 5 minutes. Add the pineapple, mango and citrus juices/zest. Bring to a boil and simmer for a 20 percent reduction, about 15 minutes. Check for seasoning.

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.

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. .

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.