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Tropical Glazed Chicken Strips Recipe

Tropical Glazed Chicken Strips Recipe

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. YIELD:4 servings


  • 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


  • 1. In a large skillet, brown chicken in oil. Transfer to a greased 11x7-in. baking dish.
  • 2. 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.
  • 3. 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. Yield: 4 servings.

Reviews for Tropical Glazed Chicken Strips

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BeckyJCarver User ID: 59111 273173
Reviewed Sep. 18, 2017

"I just found a new recipe to add to my regular rotation dinner menu. We love tart flavors & this was just enough - not to overpowering. I used chicken tenderloin strips instead of regular chicken breasts to speed up cooking time."

PrplMonky5 User ID: 6612040 264987
Reviewed Apr. 21, 2017

"This was a pretty good meal. I'd suggest being careful with your chicken and keep testing it, because half of my chicken was overcooked after only 15 minutes. The taste is VERY tart, and was a tad strong for us, but it was a good taste. It just needed to be toned down. I'd also suggest sprinkling the chicken with some salt & pepper before browning it to give it a little more flavor. I served this with a side of steamed carrots I had drizzle with leftover glaze. I'd make this again, but look for a way to tone down the "POW" of tartness."

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