1 lb boneless turkey breast tenderloins 8 oz pineapple chunks in juice 3/4 cup low sodium chicken broth 1/2 cup apricot preserves 1/4 cup white vinegar 2 Tbsp soy sauce 1 cup carrots -- sliced thin diagonal 1 cup onion -- 3/4" pieces 1/2 cup red bell pepper -- 2" strips 2 Tbsp cornstarch 2 Tbsp water 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. 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. 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. per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na
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