Quick Caribbean Chicken

Sweet and savory flavors dance a rhythmic duet in this Caribbean-inspired chicken recipe.

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21 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Quick Caribbean Chicken

Ingredients
12
ounces chicken tenderloin strips
1/4
teaspoon salt
1/8
teaspoon ground red pepper
1
teaspoon cooking oil
1
medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
1
small banana pepper, seeded and chopped
3/4
cup unsweetened pineapple juice
1
teaspoon cornstarch
2
unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
2
cups hot cooked, quick-cooking brown rice

Directions

  1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.

Nutrition Facts

(Quick Caribbean Chicken)
    Per serving:
  • 326 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 45 mg chol.,
  • 188 mg sodium,
  • 50 g carb.,
  • 4 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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