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Caribbean Chicken

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1 lb. fresh chicken tenderloin strips
salt and ground red pepper
1 teaspoon olive oil
1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
1 teaspoon cornstarch
2 unripe bananas, cut into ½ inch slices
2 cups hot cooked rice

Season chicken strips with salt and red pepper.

Heat oil in skillet over medium heat.

Cook chicken 3 – 4 minutes.

Add sweet potato and banana pepper.

Cook and stir 5 minutes more.

In measuring cup, stir together pineapple juice and cornstarch.

Add juice to skillet stirring gently until bubbly.

Add banana, cook and stir 2 minutes more.

Serve over rice

Makes 4 servings.



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