| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains, Vegetables | Entrees, Fruit, Homearts, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Pineapple, fresh | |
| 2 | Bell peppers, red and green | |
| Seeded and cut into wedges | ||
| 2 | t | Vegetable oil |
| 1 1/4 | lb | Chicken tenders, cut in half |
| 1/2 | c | Apricot preserves |
| 1 | T | Cider vinegar |
INSTRUCTIONS
One freshly peeled, ready-to-eat pineapple, quartered lengthwise, cored, and sliced into thin wedges. Skinless, boneless chicken breasts, cut into pieces may be substituted. Place pineapple pieces and peppers on broiler pan and broil 4 to 5 minutes per side, or until browned. Set aside. Heat oil in large nonstick skillet over medium-high heat. Season chicken with pepper. Cook, stirring, 4 to 6 minutes, or until cooked through. Remove to platter. Add apricot preserves, 1/2 cup water, vinegar, and 1/2 teaspoon salt to skillet; boil 2 minutes. Stir in chicken, pineapple, and peppers. Per serving: 365 calories (12 percent from fat); 5 g fat. SOURCE HomeArts' "Making It Healthy -- Breakfast" BY TAMARA HOLT Notes: Work Time: 15 minutes, Total Time: 35 minutes Recipe by: Home Arts (1997) Hearst Posted to MC-Recipe Digest V1 #1006 by KitPATh <phannema@wizard.ucr.edu> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 234
Total Fat: 26.1g
Cholesterol: 73.7mg
Sodium: 1039.6mg
Potassium: 579.3mg
Carbohydrates: 72.7g
Fiber: 4.5g
Sugar: 38g
Protein: 25.3g