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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.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • In a large skillet, brown chicken in oil. Transfer to a greased 11x7-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 thermometer reads 170°, basting occasionally. Brush avocado slices with lime juice. Arrange chicken, avocado and nuts over rice.

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