Best Caribbean Chicken Tenderloins Recipes

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CARIBBEAN CHICKEN TENDERLOINS



Caribbean Chicken Tenderloins image

"This recipe is so fast and tasty." The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CARIBBEAN CHICKEN TENDERLOINS FOR TWO



Caribbean Chicken Tenderloins for Two image

"This recipe is so fast and tasty." The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 328 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

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