Caribbean Chicken Tenderloins Recipe

4 5 7
Caribbean Chicken Tenderloins Recipe
Caribbean Chicken Tenderloins Recipe photo by Taste of Home
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Caribbean Chicken Tenderloins Recipe

Read Reviews
4 5 7
Publisher Photo
“This recipe is so fast and tasty.” The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Caribbean Chicken Tenderloins in Healthy Cooking June/July 2010, p60

Nutritional Facts

1 each: 314 calories, 4g fat (1g saturated fat), 67mg cholesterol, 247mg sodium, 40g carbohydrate (13g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.

  • 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
  1. 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.
  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 2 minutes or until thickened. Serve with chicken and rice. Yield: 4 servings.
Originally published as Caribbean Chicken Tenderloins in Healthy Cooking June/July 2010, p60

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Reviews forCaribbean Chicken Tenderloins

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ahmom User ID: 3426126 192084
Reviewed Jun. 29, 2010

"I didn't have asparagus- used green peppers instead."

MY REVIEW
ahmom User ID: 3426126 147152
Reviewed Jun. 29, 2010

"good"

MY REVIEW
krasmuss User ID: 1912885 189307
Reviewed Jun. 8, 2010

"Everyone loved it!"

MY REVIEW
bellegoneyank User ID: 5195819 129500
Reviewed Jun. 6, 2010

"This was outstanding! It was sweet, spicy and crunchy. My husband said this definitely goes on the "family favorites" list. A little too spicy for my little ones, so I took some of the tenders and browned them up on the side for them, then gave them some of the rice and the rest of the pineapple from the can."

MY REVIEW
LuAnn Baldiwn User ID: 1471244 211782
Reviewed May. 17, 2010

"This was very quick, light and delicious. I don't always like pineapple in recipes but I liked this."

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