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Labor Day weekend is approaching and you may be planning your final barbeque of the summer. As you pound your cutlets and fire up the grill, don't grab the usual sodium-packed marinade sitting on your shelf. Take a few extra minutes and whip up this easy and kidney-friendly BBQ Pineapple Chicken recipe from the Kidney Kitchen.
4-5 oz.skinless chicken breast, diced into 2 inch cubes
20 oz can pineapple rings
2 tsp chopped garlic
1tsp dijion mustard
1/2 tsp wasabi paste
How to Make It:
Remove pineapple rings from can and save the drained pineapple juice. Mix pineapple juice with garlic, mustard and wasibi paste. Dice chicken breasts into 2 inch cubes. Combine Pineapple juice mixture and chicken together and marinate over night 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 (5 to 10 minutes depending upon the temperature of your grill)
Serve over 4 pineapple rings.