Weight Loss Surgery Recipe: Asian Pineappple Chicken

This marinade is inspired by the roasted salmon dish we enjoyed 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.

Before & After is a journal of Susan's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book about hope for anyone who has a serious weight problem.

Copyright © 2006 by Susan Maria Leach. Reprinted with Permission. All rights reserved.