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Ingredients Jump to Instructions ↓

  1. 1 lb boneless turkey breast tenderloins

  2. 8 oz pineapple chunks in juice

  3. 3/4 cup low sodium chicken broth

  4. 1/2 cup apricot preserves

  5. 1/4 cup white vinegar

  6. 2 Tbsp soy sauce

  7. 1 cup carrots -- sliced thin diagonal

  8. 1 cup onion --

  9. 3/4" pieces

  10. 1/2 cup red bell pepper --

  11. 2" strips

  12. 2 Tbsp cornstarch

  13. 2 Tbsp water

  14. 7 to 8 minutes, turning once. Meanwhile, drain pineapple and reserve juice. Combine juice, broth, preserves, vinegar, and soy sauce in a small bowl; set aside. Remove browned tenderloins from skillet. Add carrots and onions and saute about 3 minutes, spraying skillet lightly or adding a little broth if needed. Stir in red pepper and saute

  15. 1 minute more. Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat

  16. 12 to 15 minutes, turning tenderloins once. In a small dish, stir together cornstarch and water until smooth. Remove tenderloins from skillet and slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook over medium heat until thickened. Add sliced tenderloins and serve over rice.

  17. 187 Kcal

  18. 1.1g fat (0 1/3g sat fat) 5% CFF

  19. 432mg Na

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