ideas for dinner please?!
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Here are 2 chicken recipes I love that might fit the "tropical chicken" category:
CHICKEN WITH PINEAPPLE SALSA
6 chicken breast halves, skinless/boneless
2 tablespoons chopped cilantro
2 teaspoons minced ginger root (optional)
Pinch of salt
1 cup diced Roma tomato, seeded
1 cup diced fresh pineapple
1/2 cup sliced green onion
1 can (4 ounces) diced green chiles, drained
1 tablespoon lemon juice
2 tablespoons butter
Make pineapple salsa by mixing together cilantro, ginger, soome salt, tomato, pineapple, onion, chiles and lemon juice; set aside. Place butter in a pan and melt over medium-heat. Add chicken; sprinkle with salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium-low. Cook 5 mins or until fork can be inserted in chicken with ease. Arrange on serving platter and spoon pineapple salsa over chicken. Garnish with cilantro sprigs. 4-6 servings.
4 boneless, skinless chicken breast halves
1/4 cup soy sauce
1/3 cup dry sherry
1 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
3 tablespoons granulated sugar
2 cloves garlic, minced
1 cup crushed macadamia nuts
1 can (15 1/4 ounces) tropical fruit salad (reserve juice)
In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic.
Flatten chicken breasts to 1/4-inch thickness, place in pineapple mix and marinate in refrigerator for 15 minutes. Remove chicken and discard marinade.
Roll chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray. Bake in 350°F (175°C) oven for about 20 minutes or until fork can be inserted in chicken with ease. Pour tropical fruit salad over chicken and top with Tropical Sauce. Makes 4 servings.
Tropical Sauce: With small amount of juice from tropical fruit salad, mix 1 tablespoon cornstarch and stir until smooth. Add remaining fruit salad juice; stir in 1 tablespoon dry sherry and 1/2 teaspoon grated ginger root. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add 1 teaspoon grated lemon rind.
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
1.In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
2.Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
3.Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.