I’ve been wanting to get together all the recipes I used for Madeline’s Tropical Birthday Party. I was so pleased with how all the food turned out and the guests were too!
Tropical Fruit Salad
- 20 ounces fresh pineapple
- 3 tablespoons honey
- 1/4 cup fresh lime juice
- 1 teaspoon grated orange rind
- 6 medium oranges, peeled and sliced
- 4 kiwifruits, peeled, halved, and sliced
- 2 mangoes (or papaya), peeled and cubed
- Garnish: 1/2 cup sweetened flaked coconut
Cut pineapple into cubes. Stir together honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.
Caribbean Chicken with Pineapple Salsa
- 4 boneless, skinless chicken breasts
- 1 c soy sauce
- 2/3 c lime juice
- 6 T brown sugar
- 3 T honey
- 20 oz can pineapple tidbits, juices reserved
- 1/2 of a red bell pepper, diced
- 1 bunch green onion, thinly sliced
- 2 Tbs orange juice concentrate
- 1/3 c shredded coconut
- Coconut Jasmine Rice
Combine soy sauce through honey. Add juices drained from pineapple. Place chicken breasts in a nonmetal bowl or ziplock bag. Pour marinade over chicken and marinade at least 6 hours or up to 24 hours, turning chicken pieces occasionally.
Drain chicken, dispose of marinade. Grill the chicken, over medium heat, 8 minutes on each side, or until temperature reaches 160 degrees. Wrap chicken losely in foil to rest for 5-10 minutes.
In a small bowl, combine pineapple through coconut. Slice chicken at a diagonal, scoop pineapple salsa on top. Serve along side Coconut rice, recipe follows.
Coconut Jasmine Rice
- 2 cups Thai jasmine-scented white rice
- 2 cups coconut milk
- 1 3/4 cups water
- 1 tsp. sugar
Spray pot with PAM. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well. Add the sugar. Continue to stir occasionally until the coconut milk and water come to a gentle boil.
Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape. Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 10 minutes, or until you are ready to eat. When ready to serve, remove the lid and “fluff” rice with a fork.
Romaine Salad with Mango, Avocado, and Lime Vinaigrette
- 8 c romaine lettuce
- 2 c sliced mango
- 2 avocado, sliced
- Lime Dressing
Chop romaine. Combine lettuce, mango, and avocado in a large bowl. Prepare just before serving or avocado will brown. If not serving immediately, combine lettuce and mango – refrigerate. Add avocado just before serving. Serve with lime vinaigrette.