Barbecue Pineapple Chicken
Posted in POULTRY (CHICKEN & TURKEY), Recipes by National Kidney Foundation Share
This barbecue pineapple chicken is a perfect summer recipe for all your cookouts and picnics! It’s great for those following a dialysis diet, because it’s low in potassium, sodium and phosphorus. The chicken marinates overnight for maximum flavor a before firing up the grill. Try it out!
Total Time: 12 hours 15 minutes
Servings: 4
Author: National Kidney Foundation
Ingredients
- 4 ounces skinless chicken breast, diced into 2-inch cubes
- 20 ounce can pineapple rings
- 2 teaspoon chopped garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon wasabi paste
Nutrition Per Serving
- Calories: 147.75
- Protein: 7.03 g
- Cholesterol: 20.70 mg
- Calcium: 25.02 mg
- Potassium: 251.54 mg
- Phosphorus: 74.07 mg
- Fiber: 1.24 g
- Fat: 0.95 g
Instructions
- Remove pineapple rings from can and save the drained pineapple juice.
- Mix pineapple juice with garlic, mustard and wasabi paste.
- Dice chicken breasts into two-inch cubes.
- Combine pineapple juice mixture and chicken together and marinate overnight in the refrigerator.
- Place the chicken pieces on skewers or grill on the barbeque on a metal grate.
- Barbecue chicken on a hot grill until the chicken is golden brown and is cooked in the center (five to 10 minutes depending upon the temperature of your grill).