Teriyaki Chicken Tenders and Wild Rice

To start off our better eating kick I pulled out "The Easy 4 Ingredient Diabetic" Cookbook. Something that we have had for years but never had the motivation to use. My husband is a Type-1 diabetic so using this cookbook will not only be beneficial to me but to him as well. I flipped through it and stumbled upon a recipe that intrigued me. Here it is:

Teriyaki Chicken Tenders

What You'll Need:
1 pound boneless, skinless chicken tenders
1/3 cup & 2 teaspoons Asian Teriyaki marinade divided
1/4 cup sliced green onions with tops
1 (8 oz) can pineapple chucks or tidbits, juices reserved

Directions:

1. In a resealable plastic bag, place tenders and marinade. Refrigerate and marinate 15 to 20 minutes
2. Preheat sprayed non-stick wok or skillet over high heat. Add about 1/2 chicken tenders and stir-fry 2 minutes or until chicken browns. Remove first batch cooked chicken and keep warm. Repeat with remaining chicken.
3. Add green onions, pineapple with 1 tablespoon pineapple juice and 1-2 teaspoons marinade to wok and cook and stir about 1 minute.
4. Spoon onions and pineapple over chicken tenders and serve immediately.

Side Dish: Rice-A-Roni Long Grain and Wild Rice. Prepare as directed on package. I used the lower fat option and omitted the butter. I also added a ice-burg salad with my family dressing. I thought it turned out wonderful, and since my hubby cleared his plate I think his taste buds agreed.