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Caribbean Chicken Tenderloins

 Caribbean Chicken Tenderloins
“This recipe is so fast and tasty.” The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina
4 ServingsPrep/Total Time: 20 min.

Ingredients

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

Directions

  • Rub chicken with jerk seasoning. In a large skillet coated with
  • cooking spray, cook chicken in 1 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 2
  • minutes or until thickened. Serve with chicken and rice. Yield: 4
  • servings.
Nutritional Facts: 3 ounces cooked chicken with 1/2 cup asparagus mixture and 1/2 cup rice equals 314 calories,

2 of 2

Caribbean Chicken Tenderloins (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 67 mg cholesterol, 247 mg sodium, 40 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.