Baked Teriyaki-Pineapple Chicken

Sticking to New Year's Resolutions can be hard, especially when it involves eating healthy. I want to make it a little easier on you with this recipe. You don't have to sacrifice taste or time to make a delicious weeknight meal that is good for you. I've revamped the traditional version of Teriyaki sauce we all love and have cleaned it up for a healthier alternative. It's baked, with less sodium and sugar, but not missing any flavor.

You can find Truvia brown sugar blend at most major grocery chains. It's pretty common these days as people become more aware and educated on their health. It's much better for you than imitation sugar-free blends and worth the added cost. Just remember that you can substitute regular brown sugar, but you'll be adding extra calories. Keep this one clean!

Baked Teriyaki-Pineapple Chicken 

Ingredients:

1 pound of boneless, skinless chicken tenders (about 3-4 breasts, sliced)

2 cups light soy sauce or amino acids

1 orange, juiced
1 cup Truvia brown sugar blend
1 bunch of scallions, sliced thin
3 tablespoons fresh ginger, minced
3 garlic cloves, minced

3 tablespoons hoisin sauce
1 tablespoon cornstarch

1/4 cup water

1 small can of pineapple chunks, drained and juice set aside

Directions:

Preheat the oven to 425°F. Line a 9x11 glass baking dish with foil, spray with cooking spray, line chicken tenders inside and set aside.

In a medium bowl, combine the light soy sauce, orange juice, pineapple juice brown sugar, ginger, garlic and

 hoisin sauce. Set aside.

Mix the water and cornstarch together until thoroughly blended. Add the cornstarch slurry to the Teriyaki sauce, stir everything together and pour over the chicken.

Bake for 15 minutes, flip chicken over and bake an additional 11 minutes. Flip tenders over one more time, spoon sauce over the tenders from the pan and bake an additional 5 minutes. Remove the tenders from the pan to a serving plate. Spoon the remaining sauce over the tenders, 

garnish with the sliced scallion and serve.

Serving suggestion:

I made black rice and sautèed some snap peas and red bell pepper slices while the chicken 

baked to serve on the side.