Weight Loss Surgery Recipe: Asian Pineappple Chicken
This marinade is inspired by the roasted salmon dish at MGM Grand’s Shibuya Japanese sushi restaurant. This simple sweet and sour marinade made with Libby’s Splenda Sweetened Crushed Pineapple is perfect for salmon or chicken; and is excellent on the grill as well. Complete this delicious and healthy meal with spinach sautéed in garlic and sesame oil WLS serving, 4 ounces: Calories 185, fat 8 gr, carbs 5 gr, protein 22 gr Serves 4
1 whole chicken, cut up, or 8 chicken thighs, skin removed
One 8-ounce can Libby's Splenda Sweetened Crushed Pineapple
¼ cup soy sauce
1 teaspoon sesame oil
2 garlic cloves, minced
½ teaspoon grated fresh ginger
Blend together the pineapple and juice, soy sauce, sesame oil, garlic, and ginger and pour over the chicken pieces in a shallow bowl or plastic bag. Cover and refrigerate 2 to 4 hours, or overnight.
Preheat the over to 400 degrees. Drain the chicken pieces, reserving the marinade; arrange in a baking dish and roast 35-45 minutes, until the juices run clear and the chicken is golden. Reduce the reserved marinade in a small saucepan over medium high heat until a thick glaze forms. Spoon a little sauce over the roasted chicken just before serving.
Copyright © 2006 by Susan Maria Leach. All rights reserved.
www.BariatricEating.com