3 tablespoons jerk seasoning
1 tablespoon olive oil
12 chicken tenderloins
3/4 cup Heinz® Chili Sauce
1/2 cup brown sugar
1 pineapple, peeled, quartered lengthwise and core removed
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 cup coconut milk
1 tablespoon chopped cilantro
1 jalapeño pepper, sliced
Preheat oven to 400°F. Mix the jerk seasoning and olive oil to form a paste. Coat chicken with paste and place on a baking sheet.
Combine chili sauce and brown sugar in a bowl. Toss pineapple in the chili sauce mixture to coat. Place pineapple on a baking sheet. Bake chicken and pineapple for 15-16 minutes.
Meanwhile, combine cranberry sauce, coconut milk and juice from the lime in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes.
Arrange chicken and pineapple on serving plates and top with cranberry coconut sauce. Garnish with chopped cilantro and sliced jalapeño.
Makes 4 servings.