Ingredients Jump to Instructions ↓

  1. 1 lb boneless turkey breast tenderloins

  2. 8 oz can 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 thinly sliced carrots -- sliced diagonally

  8. 1 cup chopped onion --

  9. 3/4" pieces

  10. 1/2 cup red bell pepper strips -- about 2" long

  11. 2 Tbsp cornstarch

  12. 2 Tbsp water

Instructions Jump to Ingredients ↑

  1. Preparation : Coat a non-stick skillet with cooking spray. Add tenderloins to the cold skillet and brown over medium heat about 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 1 minute more. Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat 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.


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