Caribbean Chicken Tenderloins for Two Recipe

Caribbean Chicken Tenderloins for Two Recipe
Caribbean Chicken Tenderloins for Two Recipe photo by Taste of Home
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Caribbean Chicken Tenderloins for Two Recipe

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“This recipe is so fast and tasty.” The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 pound chicken tenderloins
  • 1 teaspoon Caribbean jerk seasoning
  • 1-1/2 teaspoons olive oil, divided
  • 1-1/4 cups cut fresh asparagus (2-inch pieces)
  • 1/2 cup pineapple tidbits, drained
  • 2 green onions, chopped
  • 1 teaspoon cornstarch
  • 1/2 cup unsweetened pineapple juice
  • 1-1/2 teaspoons spicy brown mustard
  • 1 cup hot cooked rice

Directions

Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1/2 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender. Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and rice. Yield: 2 servings.
Originally published as Caribbean Chicken Tenderloins for Two in Healthy Cooking

Nutritional Facts

1 each: 328 calories, 4g fat (1g saturated fat), 67mg cholesterol, 245mg sodium, 42g carbohydrate (14g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.

  • 1/2 pound chicken tenderloins
  • 1 teaspoon Caribbean jerk seasoning
  • 1-1/2 teaspoons olive oil, divided
  • 1-1/4 cups cut fresh asparagus (2-inch pieces)
  • 1/2 cup pineapple tidbits, drained
  • 2 green onions, chopped
  • 1 teaspoon cornstarch
  • 1/2 cup unsweetened pineapple juice
  • 1-1/2 teaspoons spicy brown mustard
  • 1 cup hot cooked rice
  1. Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1/2 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
  2. In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender. Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and rice. Yield: 2 servings.
Originally published as Caribbean Chicken Tenderloins for Two in Healthy Cooking

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