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Caribbean Chicken

Caribbean Chicken
Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. "This zippy chicken recipe makes a quick, easy and delicious meal," she shares from Arbor Vitae, Wisconsin. "Sometimes, I substitute lean pork for the poultry,"
3 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 teaspoon cornstarch
  • 1 can (6 ounces) pineapple juice, divided
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breast, cut into thin strips
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 1/2 cup thinly sliced green onions
  • 1/2 cup golden raisins
  • 2 medium firm bananas, cut into 1/4-inch slices
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine cornstarch and 1/2 cup pineapple juice until
  • smooth. Stir in the mustard, thyme and pepper flakes; set aside.
  • Sprinkle chicken with salt. In a large nonstick skillet, saute
  • chicken in oil for 3-4 minutes or until chicken juices run clear.
  • Remove from the skillet and keep warm.
  • Pour remaining pineapple juice into skillet. Stir in green onions and
  • raisins; cook and stir for 1 minute. Stir reserved pineapple juice
  • mixture and add to skillet. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Return chicken to skillet; heat through.
  • Stir in bananas. Serve over rice if desired. Yield: 3 servings.
© Taste of Home 2013

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Caribbean Chicken (continued)

Nutrition Facts: 1-1/4 cups (calculated without rice) equals 314 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 515 mg sodium, 43 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fruit, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013