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Tropical Glazed Chicken Strips

 Tropical Glazed Chicken Strips
This recipe was given to me by our pastor's wife. We live on a 65-acre avocado ranch and have many varieties of avocados to choose from. With our children grown and gone, my husband and I keep quite busy ranching.
4 ServingsPrep: 30 min. Bake: 25 min.


  • 4 boneless skinless chicken breast halves (4 ounces each), cut in half lengthwise
  • 2 tablespoons canola oil
  • 3/4 cup thawed pineapple-orange juice concentrate
  • 1/4 cup butter, cubed
  • 1 teaspoon ground ginger
  • 1 teaspoon soy sauce
  • 1 medium ripe avocado, peeled and sliced
  • 1 tablespoon lime juice
  • 1/2 cup macadamia nuts
  • Hot cooked brown rice


  • In a large skillet, brown chicken in oil. Transfer to a greased
  • 11-in. x 7-in. baking dish.
  • In a saucepan, combine the juice concentrate, butter, ginger and soy
  • sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes. Spoon sauce over chicken.
  • Bake, uncovered, at 350° for 25-30 minutes or a meat thermometer
  • reads 170°, basting occasionally. Brush avocado slices with lime
  • juice. Arrange chicken, avocado and nuts over rice. Yield: 4
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Tropical Glazed Chicken Strips (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.