Tropical Chicken And Rice Recipes

TROPICAL CHICKEN AND RICE

Steps:

• Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
• Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
• Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
• Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.

EASY TROPICAL CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13 inch baking dish with cooking spray.
• Mince garlic and add to a mixing bowl with brown sugar, soy sauce, chicken broth and rice.
• Dice onion and bell peppers; add to the mixing bowl. Drain the pineapple, reserving juice. Measure out 1 cup of juice, and add to the bowl along with the pineapple.
• Cut chicken into 1 inch pieces and add to mixing bowl. Stir to combine; pour into prepared baking dish.
• Cover with foil and bake for 20 minutes.
• Meanwhile, cook bacon as directed on package and crumble. Slice green onion.
• After baking for 20 minutes, remove foil; stir, sprinkle with cooked bacon and sliced green onions. Bake an additional 15-20 minutes. Rice should be tender and the chicken cooked through.

TROPICAL CHICKEN CAULIFLOWER RICE BOWLS

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.

TANGY TROPICAL CHICKEN

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.

TROPICAL CHICKEN AND RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
• Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Add mango, pineapple, banana and cilantro; mix lightly.

TROPICAL CHICKEN AND RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
• Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Add mango, pineapple, banana and cilantro; mix lightly.

HAWAIIAN CHICKEN & WHITE RICE - MADE SIMPLE

Steps:

• Skin, bone, and flour chicken breasts and place in covered casserole dish.
• Mix together the Soy Sauce, Sugar and all of the juice from the can of Pineapple (usually put those ingredients into a gravy mixer and shake vigorously).
• Pour liquid over Chicken Breasts and sprinkle the Parsley on top.
• Bake covered in a 350 degree oven for 45 minutes.
• Add the Pineapple chunks and continue cooking for an additional 15 minutes.
• Prepare the White Rice during the last 15 minutes the casserole is cooking.
• Serve the Chicken over the rice, also place fresh parsley sprigs on the plate.
• I usually make string beans to serve with this dish.