Chicken With Fruit Recipes

Learn how to make chicken with fruit recipes like sweet and sour, orange lime ginger, Toa Nue, cranberry glazed, apple cheese casserole, fingers & peach sauce, apricot, pineapple, figs, Nipponese and apricot almond.

Years ago I would have never made chicken with fruit recipes. Mixing protein with fruit just was not in my inherited food culture except for baking ham topped with pineapple slices. When I first married my husband he thought he should have applesauce every time I served him any kind of pork. This just was not my "thing" so I kept small jars of applesauce in the pantry just for him. He would get them out and eat every jar so when I had pork there was no applesauce in the pantry. His desire for applesauce with his pork was short lived!

As many of you know moving to Florida from Ohio really was the beginning of expanding my taste in foods. Considering all the international restaurants around Orlando and other parts of Florida, it truly is an experience for the palate. This is when I actually started making a lot of international foods. I would taste a dish in a restaurant and then try to make it at home. I often wonder what Mom and Dad would think about all the different foods available to us now and how many different things that I cook. 

Chicken with fruit recipes are really favored in Asian and Indian cuisines. I am thinking that sweet and sour chicken with pineapple and green peppers was my first try. I must add that my love for these fruity recipes did not come with that first bite. It took me time to get use to but the minute I tried orange chicken (and orange beef), it was over.

I do like the pineapple in these chicken with fruit recipes but there are so many other fruits which make delicious combinations. Oranges, peaches, apricots, bananas, grapes, raisins, plums and all kinds of nuts add such flavor to the chicken. This fruit can be used whole with the chicken or cooked in fabulous sauces to serve over or along side of the chicken. When I cook these recipes and others, I first try to achieve my desired taste but I also think about the presentation. These chicken with fruit recipes can be beautiful when serving.


Chicken with Fruit Recipes: FigsChicken with Fruit Recipes: Figs

Figs make an interesting addition to chicken with fruit recipes.

  • 1 Whole chicken (Cut into serving pieces)
  • Salt/ pepper
  • 2 Tablespoons vegetable oil
  • 1 Medium onion (Finely diced)
  • 6 Cloves garlic (Finely chopped)
  • 1 Tablespoon tomato paste
  • 1  2/3 Cups chicken broth
  • 16 Plump dried black Mission figs
  • 2 Tablespoons butter
  • 2 Tablespoons chopped fresh parsley

Preheat oven to 425F degrees.

Season chicken pieces with salt and pepper; heat oil in a large ovenproof skillet.

Place chicken skin side down in skillet over medium high heat.

Cook chicken until browned on both sides turning one time (About 12 minutes).

Transfer chicken to a platter; discard all but 2 tablespoons of fat from skillet.

Add onions and garlic to the skillet; cook and stir about 3 minutes.

Stir in the tomato paste and chicken broth; return THIGHS and DRUMSTICKS to skillet.

Add figs and bring to a boil; transfer the uncovered skillet to the oven for 20 minutes.

Add the breast and wings to the skillet; braise in oven until done about 15 minutes longer.

Transfer chicken to a warm platter; cover and keep warm.

NOTE: If sauce in skillet seems too thick, stir in a little more broth.

Place skillet over moderate heat; stir in butter and parsley until blended.

Season with salt and pepper; spoon sauce and figs over the chicken to serve.

4 Servings.

CHICKEN FINGERS with peach sauce

Chicken Fingers with Peach SauceChicken Fingers with Peach Sauce

Great chicken with fruit recipes can be made with chicken strips and served with various fruit sauces.

  • 1 1/4 Pounds boneless chicken breast (Cut into strips "fingers")
  • 1 Carton (16 Ounces)plain yogurt
  • 1 1/2 Teaspoons garlic powder
  • 1/8 Teaspoon paprika
  • 2 Cups white cornmeal
  • 1 Teaspoon salt
  • Vegetable oil

Peach Sauce

  • 1 Jar (10 Ounces) peach preserves
  • 3 Tablespoons Dijon mustard
  • 1 1/2 Teaspoons soy sauce

Rinse chicken strips and pat dry with paper towels; set aside.

In a shallow dish combine yogurt, garlic powder and paprika; mix well.

Coat chicken fingers with yogurt mixture; cover and chill 1 hour.

MAKE SAUCE by combining all sauce ingredients in small saucepan.

Cook and stir over medium heat until thoroughly heated; set aside.

TO FINISH combine cornmeal and salt in shallow dish; dredge chicken in mixture.

Pour oil in a large Dutch oven 2-3 inches deep; heat to about 400F degrees.

Fry a few chicken fingers at a time until golden brown; drain on paper towels.

SERVE chicken fingers with peach sauce on the side; serves 6.


Chicken with fruit recipes are great with a combination of fruits and spices.

  • 4 Whole chicken breasts (Split)
  • 2 to 3 Tablespoons vegetable oil
  • 1 Cup orange juice
  • 1 Cup white wine
  • 1/4 Teaspoon cinnamon
  • 1/4 Teaspoon cloves
  • 1/2 Cup raisins
  • 1 Can (8 Ounces) pineapple chunks
  • 2 Tablespoons brown sugar

Preheat oven to 325F degrees.

Heat oil in a large heavy skillet; brown chicken on both sides.

Arrange chicken breasts in a single layer in casserole baking dish.

Combine orange juice and remaining ingredients in bowl; mix well.

Pour mixture over the browned chicken; cover with foil and bake 1 hour.


Apricots are delicious in chicken with fruit recipes.

  • 1 Whole frying chicken (Cut in serving pieces)
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon pepper

Apricot Sauce

  • 1 Can (17 Ounces) apricot halves in heavy syrup (Drain and  reserve syrup)
  • 2 Tablespoons cornstarch
  • 1/4 Teaspoon nutmeg
  • 4 Teaspoons lemon juice
  • 1/2 Teaspoon Worcestershire sauce

FOR BAKING CHICKEN preheat oven to 350F degrees.

Season chicken with salt and pepper; arrange pieces in casserole baking dish.

Cover with foil and bake for 45 minutes to 1 hour until chicken is fork tender.

FOR SAUCE add enough water to the apricot syrup to make 1 cup; pour into small saucepan.

Add cornstarch, nutmeg, lemon juice and Worcestershire sauce; mix well.

Cook and stir over medium heat until it boils and thickens.

Gently stir in apricot halves until heated.

TO SERVE arrange chicken pieces on a serving platter; spoon apricots and sauce over the chicken.

Serves 4 to 6.


Apples are probably the most common fruit to be found in chicken with fruit recipe or other entrees.

  • 1/4 Cup PLUS 1 tablespoon melted butter
  • 3 Medium apples (Peel, core, slice)
  • 2 Large onions (Thinly sliced)
  • 6 Boneless chicken breast halves
  • 1 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1 Cup shredded Swiss cheese
  • 1/2 Cup grated Parmesan cheese
  • 1/4 Cup fine dry breadcrumbs
  • 1/2 Teaspoon thyme
  • 2 Tablespoons brandy

Preheat oven to 350F degrees.

Melt the butter in a large skillet; use 1 TABLESPOON to coat a 9X13 casserole baking dish.

Cook the apple and onion in the skillet over medium heat for 10 minutes until tender.

Spoon apple mixture evenly into the prepared baking dish.

Sprinkle the chicken with salt and pepper; arrange over the apple mixture.

Combine the cheeses, breadcrumbs and thyme; sprinkle evenly over the chicken.

Bake 45 to 60 minutes until chicken is cooked thoroughly.

Remove from oven and place on a hot plate; (nothing close to it).

TO SERVE place the brandy in a long handled small saucepan; heat slightly.

NOTE: Do not get too hot or boil.

With LONG MATCH light the brandy and pour over the chicken in casserole dish.

Serve immediately when flames die out; serves 6.


Chicken and cranberries make a great combination for chicken with fruit recipes.

  • 1 Tablespoon vegetable oil
  • 1/4 Cup chopped onion
  • 1/2 Cup ketchup
  • 1/4 Cup brown sugar
  • 1 Can (8 Ounces) jellied cranberry sauce
  • 1 Whole frying chicken (Cut in serving pieces)

Heat oil in a medium saucepan; add onion and cook until tender crisp.

Add ketchup, sugar and cranberry sauce to the pan.

Cook over low heat until cranberry sauce is melted stirring occasionally.

FOR COOKING CHICKEN rinse  pieces and pat dry.

Place chicken pieces on a charcoal or gas grill 4 to 6 inches from heat.

Cook chicken turning often about 1 hour until fork tender and juices run clear.

NOTE: The last 15 minutes brush with cranberry mixture frequently.

TO SERVE heat the remaining glaze to a boil and serve with chicken.

Serves 4 to 5.


Chicken with fruit recipes are often served in many well known eating establishments. This one is "suppose to be" a specialty at the Polynesian Village at Disney World.

Coconut Shell Preparation

  • 5 Coconuts
  • 5 Large grape leaves (Or Ti leaves if available )           

Punch holes in the eyes of the coconuts and drain .

With a sharp saw cut a small pieces from bottoms so they set flat.

Cut off the tops about 3 inches down.

NOTE: If preparing a day ahead store in plastic bag in refrigerator.

TO SERVE bring coconuts to room temperature.

Place leaves on serving plates; place coconuts on top.

Fill coconuts with chicken mixture (Recipe below).

Place fried bananas on plates beside coconuts (Recipe below).

Brown Sauce For Chicken

  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 1 Beef bouillon cube
  • 1/2 Cup hot water
  • Freshly grated black pepper to taste
  • Granulated garlic to taste  
  • 1 1/2 Teaspoon tomato puree
  • 1/8 Teaspoon brown gravy coloring sauce

Heat butter until melted in saucepan; stir in flour.

Dissolve bouillon in hot water; gradually stir into butter flour mix.

Cook and stir over medium heat until smooth and thickened.

Season with pepper and garlic; stir in tomato puree and coloring sauce. 

Simmer five minutes and set aside.

Prepare Chicken

  • 5 Slices bacon (Cut into 1/4 inch wide strips)
  • 2  1/4 Pounds boneless skinless chicken breasts (Cut into 1 inch wide strips)
  • 1 Can (6 Ounces) drained mushrooms (Stems and pieces) 
  • 1 Cup bean sprouts
  • 12 Frozen pearl onions (Thawed)
  • Brown sauce (Recipe above)
  • 1 1/2 Tablespoons Pernod (Or other anise flavored liqueur)
  • Salt to taste

Cook bacon in skillet until golden and drain; drain off fat leaving 22 tablespoons.

Add chicken trips to skillet and saute 5 minutes. add mushroom and next 4 ingredients.

Cover and simmer 20 minutes; season with salt.

Stir in the bacon; keep warm while preparing bananas.

Fried Bananas

  • 2 beaten eggs
  • 2 Teaspoons vegetable oil
  • 2 Tablespoons water
  • 2 Tablespoons cinnamon
  • 2 Tablespoons sugar
  • 5 Bananas
  • 1/3 Cup flour
  • 1 1/4 Cups plain dry bread crumbs
  • Vegetable oil for frying

Combine and mix the eggs, 2 teaspoons oil, water, cinnamon and sugar.

Cut peeled bananas in half lengthwise; coat with flour shaking off excess.

Dip bananas in the egg mixture then coat with breadcrumbs.

Heat about 2 inches vegetable oil to about 350F degrees; fry bananas until golden.

Drain on paper towels and serve immediately with Chicken Toa Nue.

GRILLED CHICKEN with orange, lime and ginger sauce

It is very common for chicken with fruit recipes to be cooked on a grill but you can usually adjust the recipe to the broiler.

  • 2 1/2 Tablespoons orange marmalade
  • 1/8 Teaspoon grated lime peel
  • 1 1/2 Tablespoons fresh lime juice
  • 1/2 Tablespoon grated fresh ginger
  • 4 Chicken breast halves (Boneless and skinless)

Combine marmalade with peel, juice and ginger.

Place chicken on the grill over medium hot coals; brush with half of the sauce.

Cover with grill lid and cook about 6 minutes; turn chicken over.

Brush with remaining sauce; cover with lid and cook until done (6 to 8 minutes).

Serves 4.


Sometimes in chicken with fruit recipes you will find food coloring in the recipe which is usually an option.


  • 4 Tablespoons vegetable oil
  • 3 Teaspoons chicken bouillon 
  • 1/8 Teaspoon yellow food coloring
  • 2 Cups water
  • 1/4 Teaspoon white pepper
  • 1/4 Teaspoon garlic powder
  • 1 1/2 Pounds boneless chicken breasts (Cut in 1 inch cubes)

Sweet and Sour Sauce

  • 1 1/4 cups sliced onion
  • 1 Cup sliced green peppers
  • 1/2 Cup apple cider vinegar
  • 1/2 Cup sugar
  • 1 Cup water
  • 1 Can (8 Ounces) pineapple chunks
  • 4 Teaspoons cornstarch
  • 4 Teaspoons water
  • Red food coloring

TO COOK CHICKEN combine all chicken ingredients in a large covered pan.

Bring mixture to a simmer, REDUCE HEAT to low and cook until tender.

Drain off liquid; serve chicken covered with sweet and sour sauce.

TO MAKE SAUCE combine onions, peppers, vinegar, sugar and water in a saucepan.

Simmer for 20  minutes; add pineapple and the juice and  return to a simmer.

Combine cornstarch and water stirring until smooth; stir into the vegetable mixture.

Cook and stir until thickened and clear; stir in a couple drops of red coloring.

Makes about 2 1/4 cups sauce.


It is common for chicken with fruit recipes to include pineapple and flavored with soy sauce.

  • 1/2 Cup flour
  • 1/2 Teaspoon ginger
  • 1/2 Teaspoon nutmeg
  • Salt/ pepper
  • 2 Chickens (Cut in pieces and skinned)
  • 1/4 Cup butter
  • 2 Cans (8 Ounces each) pineapple chunks (Drain and reserve juice)
  • 2 Cans (11 Ounces each) Mandarin oranges (Drain and reserve juice)
  • 2/3 Cup soy sauce
  • 2 Tablespoons cornstarch
  • 1 Cup sugar
  • 2 Tablespoons vinegar
  • 1/2 Teaspoon garlic powder
  • 2 Tablespoons prepared mustard
  • 2 Medium onions (Finely chopped)
  • 1 Cup diced green bell peppers

Combine and mix flour, ginger, nutmeg and a dash of salt and pepper.

Coat chicken pieces in flour mixture; place on tray and set aside.

Heat butter in a large Dutch oven; brown chicken on both sides in hot butter.

In small bowl mix reserved juices with soy and cornstarch until smooth; stir in sugar.

To juice mixture add vinegar, garlic, mustard and chopped onion; pour around chicken.

Cover Dutch oven and cook over medium heat about 25 minutes stirring and basting often.

Add the green bell pepper, pineapple and oranges; cover and cook until chicken is tender.


Chicken with fruit recipes can be made with a combination of fruit flavors and with nuts added.

  • 1 Pound bacon
  • 2 Cups diced onion
  • 3 Cloves minced garlic
  • 8 Chicken breast halves (Boneless and skinless)
  • 1 Teaspoon dry mustard
  • 1 Jar (48 Ounces) Apricot marmalade
  • 1 Can (6 Ounces) frozen orange juice concentrate
  • 6 Ounces sliced almonds
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons onion powder
  • 1 Tablespoon garlic powder
  • Pinch chili powder

In a large Dutch oven cook the bacon over medium high heat until browned; remove to plate.

Pour bacon grease from Dutch oven; saute onion and garlic in Dutch oven for 3 minutes.

Add the chicken to Dutch oven and brown all sides; add all other ingredients to pot.

Stir mixture from bottom up to mix all the ingredients.

Cover and cook over medium heat until chicken is done about 30 to 45 minutes.

Stir occasionally to keep mixture blended.