Kick-It Tropical Chicken

Megan Todd


I've mentioned that my husband is a chef. There are times I absolutely cannot be in the kitchen when he is cooking, my anxiety goes through the roof.... but there are definitely times I invite him to create something fun with me. He has experienced several cultural dishes, so he has a bit more experience marrying spices together. This is a recipe we created together one evening when I was in the mood for orange flavored chicken. We surprised ourselves (mostly me).The family loved it!
You can choose how much orange flavor you prefer, adjust fresh OJ, to your taste, add more or less! :)


★★★★★ 2 votes

20 Min
40 Min


  • 6-8
    chicken breast halves, skinless and boneless
  • 1 1/2 tsp
    ground ginger
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
    kosher salt
  • 8 Tbsp
    butter, halved
  • 4 Tbsp
  • 3 Tbsp
  • 8 oz
    pineapple-orange juice
  • 1 can(s)
    libby's pineapple chunks, drained (reserve juice for use in sauce)
  • 1/2 c
    chicken broth
  • 2 medium
    oranges, halved
  • 1 medium
    oranges, sliced
  • ·
    parsley flakes for garnish
  • ·
    paprika, for garnish

How to Make Kick-It Tropical Chicken


  1. Clean chicken, removing any excess fat, tenderize.

    NOTE: This recipe can be made with fresh chicken, or boiled. These picks show lightly boiled chicken, but starting with raw allows the spices to soak into the chicken much better.

    In small bowl, mix ginger, salt, & cayenne pepper together.

    Sprinkle over chicken, both sides
  2. melt 4 Tbsp of butter, add 4 Tbsp of honey, stir together & drizzle over seasoned chicken. Allow to marinade for 10-15 minutes. Allow the honey to soak in.
  3. In large saute skillet, melt 4 tbsp butter over medium heat, add chicken and cook 3-5 minutes each side until browned evenly on both sides.
    (Be sure to add any drippings of honey/butter mixture from bowl) to skillet before browning chicken)
    After browning, remove chicken from pan, set aside. Leave drippings in pan.
  4. Add 3 tbsp of cornstarch to drippings and whisk till blended.... slowly add pineapple-orange juice, and juice reserved from pineapple chunks, & chicken broth. Continue to whisk. Reduce heat to low. Add pineapple chunks. Sauce will be thick, but not so much that it's a paste. Cook 5 minutes.
  5. Return chicken back to skillet with sauce & pineapple.
    Place some pineapple on top of the chicken. Add slices of half an orange to top of chicken. Cover & allow to simmer for 25-30 minutes, until chicken is cooked through.
  6. At this point, you can add the juice of 2 fresh oranges. We Love the taste of orange chicken, so we squeeze out every drop!
  7. Transfer chicken to serving dish along with fruit.

    I strain my sauce to remove chicken pieces. (My daughter will not eat the sauce if there is any evidence of chicken in the sauce.)

    Garnish with additional slices of fresh orange, paprika, and parsley.
  8. Serve over noodles or rice! I mix a bit of the sauce with the rice or noodles to add the flavor.

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