Best 8 Island Chicken With Fruit Salsa Recipes

ISLAND GLAZED CHICKEN AND COCONUT RICE

Steps:

• Stir together rub ingredients. Rub seasonings all over chicken.
• In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
• When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
• Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
• Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
• In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
• Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.

KAT'S ISLAND CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
• Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
• Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
• While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

CHICKEN BREASTS WITH FRUIT SALSA

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.

BLACKENED CHICKEN WITH FRUIT SALSA

Steps:

• In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
• Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

Steps:

• Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
• To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
• Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
• Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
• Add the rest of the spice mixture to the salsa ingredients. Chill.
• Heat grill to medium high.
• Rub the chicken with the oil.
• Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
• Plate chicken and top generously with salsa.
• Serve with rice or on a bed of salad greens.

ISLAND CHICKEN WITH FRUIT SALSA

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

ISLAND SALSA

Steps:

• Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)