This is a featured recipe taken from The Biggest Loser Family Cookbook by Chef Devin Alexander.
Teriyaki chicken bowls, which have become very popular in the United States, may sound like a healthy meal... but the chicken is often cooked in a ton of oil and, more often than not, dark meat is used. Our version of this popular dish uses pork, which is actually leaner than the chicken in most traditional bowls. By adding a good amount of pineapple, you’ll still get that teriyaki flavor you crave, but you don’t need as much sauce - a very good thing since teriyaki marinades and even reduced-sodium sauces still contain a lot of sodium. Make sure your pork chops are no thicker than 3/4 inch.
Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4-ounce) trimmed boneless pork loin chops, about 3/4" thick
1 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 teaspoons honey teriyaki marinade and sauce (like Ken’s Steak House Marinade and Sauce)
4 slices canned pineapple slices in juice, drained
Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.
Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3 inches from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling). Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.
Makes 4 servings
Per serving: 199 calories, 26 g protein, 13 g carbohydrates, 5 g fat, 1 g saturated, 75 mg cholesterol, trace fiber, 234 mg sodium