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
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
Reviews
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I didn't have asparagus- used green peppers instead.
good
Everyone loved it!
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.
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This was very quick, light and delicious. I don't always like pineapple in recipes but I liked this.