Caribbean Chicken Tenderloins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThis recipe is so fast and tasty.â 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 |
Directions:
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.
3. 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.
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