Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            boneless turkey breast tenderloins
   8      oz            can 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           thinly sliced carrots -- sliced diagonally
   1      cup           chopped onion -- 3/4" pieces
     1/2  cup           red bell pepper strips -- about 2" long
   2      Tbsp          cornstarch
   2      Tbsp          water

Preparation:

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.

Nutritional Information:

187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na