Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless turkey breast

  2. Tenderloins

  3. 1 Pineapple chunks in

  4. Juice

  5. 3/4 cup 177ml Low sodium chicken broth

  6. 1/2 cup 118ml Apricot preserves

  7. 1/4 cup 59ml White vinegar

  8. 2 tablespoons 30ml Soy sauce

  9. 1 cup 110g / 3.9oz Thinly sliced carrots --

  10. Sliced diagonally

  11. oz Chopped onion - 3/4

  12. 1/2 cup 118ml Red bell pepper strips --

  13. 1 -- about 2 tablespoons 30ml Cornstarch

  14. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Recipe By: Butterball (modified)


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