Caribbean Chicken

SUBMITTED BY: Mary Tallman

"Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. 'This zippy chicken recipe makes a quick, easy and delicious meal,' she shares from Arbor Vitae, Wisconsin. 'Sometimes, I substitute lean pork for the poultry,'"

RECIPE RATING:

Read Reviews (2)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 teaspoon cornstarch
1 (6 ounce) can pineapple juice, divided
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
2 teaspoons canola oil
1/2 cup thinly sliced green onions
1/2 cup golden raisins
2 medium firm bananas, sliced
Hot cooked rice

DIRECTIONS

In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and red pepper flakes; set aside. Sprinkle chicken with salt. In a large non-stick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.

FOOTNOTE

Nutritional Analysis: 1-1/4 cups (calculated without rice) equals 314 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 515 mg sodium, 43 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 fruit, 1 fat.