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Ingredientes
- 1 lb Boneless turkey breast
- Â Â Tenderloins
- 8 ounce Can pineapple chunks in
- Â Â Juice
- 3/4 c. Low sodium chicken broth
- 1/2 c. Apricot preserves
- 1/4 c. White vinegar
- 2 Tbsp. Soy sauce
- 1 c. Thinly sliced carrots --
- Â Â Sliced diagonally
- 1 c. Minced onion -- 3/4"
- Â Â Pcs
- 1/2 c. Red bell pepper strips --
- Â Â About 2" long
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
Direcciones
- Coat a non-stick skillet with cooking spray. Add in tenderloins to the cool skillet and brown over medium heat about 7 to 8 min, 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 in carrots and onions and saute/fry about 3 min, spraying skillet lightly or possibly adding a little broth if needed. Stir in red pepper and saute/fry 1 minute more. Pour pineapple juice mix into skillet, return tenderloins and simmer covered over low heat 12 to 15 min, turning tenderloins once. In a small dish, stir together cornstarch and water till smooth. Remove tenderloins from skillet and slice; keep hot. Add in pineapple chunks and cornstarch to skillet; cook over medium heat till thickened. Add in sliced tenderloins and serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 248 | |
| Calories from Fat 46 | 19% |
| Total Fat 5.17g | 6% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 377mg | 16% |
| Potassium 419mg | 12% |
| Total Carbs 34.46g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 21.98g | 15% |
| Protein 16.73g | 27% |
