Caribbean Chicken Tenderloins

• 1 pound chicken tenderloins
• 2 teaspoons Caribbean jerk seasoning
• 3 teaspoons olive oil, divided
• 2-1/2 cups cut fresh asparagus (2-inch pieces)
• 1 cup pineapple tidbits, drained
• 4 green onions, chopped
• 2 teaspoons cornstarch
• 1 cup unsweetened pineapple juice
• 1 tablespoon spicy brown mustard
• 2 cups hot cooked rice

1. Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
2. In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender.
3. Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.

chicken, caribbean jerk seasoning, olive oil, fresh asparagus, pineapple tidbits, green onions, cornstarch, pineapple juice, brown mustard, rice

Taken from www.tasteofhome.com/recipes/caribbean-chicken-tenderloins/ (may not work)