Ingredients
1 pound chicken tenderloins2 teaspoons Caribbean jerk seasoning3 teaspoons olive oil, divided2-1/2 cups cut fresh asparagus (2-inch pieces)1 cup pineapple tidbits, drained4 green onions, chopped2 teaspoons cornstarch1 cup unsweetened pineapple juice1 tablespoon spicy brown mustard2 cups hot cooked rice
Preparation
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.
