Serves: 4
Total Calories: 388
In a 10-inch skillet over medium heat, melt butter or margarine. Add brown sugar and vinegar stir until sugar is dissolved. Stir in preserves, chutney, mustard and garlic until bubbly.
Cut meat into eight slices, about 1/4 inch thick. Place in sauce. Reduce heat to low. Cook for 5 minutes turn meat over and cook 5 minutes longer or until heated through, basting occasionally. Transfer meat to a heated platter cover and keep warm.
Add pineapple slices to plum sauce. Cook over medium heat for 5 minutes or until heated through. To serve, arrange pineapple slices around meat. Spoon sauce over. Garnish with parsley if desired.
This Caribbean Skillet recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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