Chicken With Citrus Sauce

"This tastes very good over coconut rice."
photo by Annacia photo by Annacia
photo by Annacia
photo by momaphet photo by momaphet
photo by WiGal photo by WiGal
Ready In:




  • 1. Salt and pepper the chicken. Heat oil in a heavy skillet and brown chicken, cooking all the way through. Remove the chicken from the skillet and keep warm.
  • 2. Add onion and garlic to the skillet and cook just long enough for onions to become soft. Turn heat to high under skillet and add orange juice, lemon juice, lime juice, pineapple juice, honey, cilantro and ginger. Cook stirring frequently untill sauce starts to thicken. Turn the heat to a simmer and add chicken to the skillet stirring to cover chicken in sauce. Serve.

Questions & Replies

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  1. Annacia
    WOW, this was wonderful. I found that it took about 10 mins less that stated. The only thing was that the sauce wasn't thickening, just evaporating so I mixed a cornstarch slurry in a hurry and thickened it that way. Next time I'll add the slurry earlier and get more of that marvelous sauce *wink*. Made for ZWT7.
  2. momaphet
    We really enjoyed this dish though at first I thought it wasn't sweet enough - so added the honey which I didn't think I'd used but then found it a little too sweet using about 2 tsp. (for a half recipe) So next time I'll try just a smidge of honey. I would also cut back the ginger as it dominated the citrus and I ended up adding more juice for balance. I served this with coconut rice and grilled asparagus. thanks for sharing QUeen Dana , made for ZWT 7 for the Food.commandos
  3. Zurie
    Made for ZWT7. Very nicely flavoured dish! I used 4 chicken breasts (which I had to use up). The sauce was enough for them. I did add a little brown sugar, but I am almost certain that our cartons of juice have less sugar than their USA equivalent. Once you have the ingredients at hand, it's an easy recipe. I made brown basmati and fresh vegs to go with it.
  4. WiGal
    Ya mon, delicious, easy, and love the pineapple juice! I did use a lot of pepper in this. This recipe does have a lot of sauce. Served with Recipe#166284, Recipe#373060, and Recipe#170586 to celebrate our 35th wedding anniversary-followed by a lovely walk. Thanks Queen Dana for sharing. Made while "cruising" the Caribbean during ZWT5 for the Chow Hounds.
  5. tobey_day
    Amazing with the coconut rice. I made the coconut milk as suggested in the coconut rice recipe and it was way too much work; next time I'll just buy coconut milk. I doubled the recipe for the sauce which was unnecessary with the coconut rice - but it won't go to waste: I'll be happy to freeze it and have a quick replay of this delicious meal! I also made this very easy recipe complicated by pureeing pineapple and juicing lemons and limes (all this was on sale at the organic grocery). Next time I'll just use the ready-made juice! I did not cook the cilantro; every time I've done that I've lost the fresh cilantro flavor I like so much. Instead I sprinkled the dish with chopped fresh cilantro right before serving and served with wedges of lime. Perfect summer dinner!


I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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