Pineapple Salsa

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN. Recipe modified and submitted by DaVita dietitian Heather from Georgia.

Portions: 16

Serving size: 1 tablespoon

Ingredients

  • 10 ounces canned juice-packed pineapple tidbits
  • 1/4 cup onion
  • 1 garlic clove
  • 1 tablespoon jalapeno pepper 
  • 2 tablespoons cilantro

Preparation

    1. Mince onion, garlic and jalapeno. Chop cilantro.
    2. Drain pineapple and place in non-reactive bowl. 
      Add other ingredients and mix well. 
    3. Refrigerate several hours or overnight to blend flavors.

Nutrients per serving

  • Calories  16
  • Protein  0 g
  • Carbohydrates  4 g
  • Fat  0 g
  • Cholesterol  0 mg
  • Sodium  3 mg
  • Potassium  35 mg
  • Phosphorus  3 mg
  • Calcium  1 mg
  • Fiber  0.3 g

Renal and renal diabetic food choices

  • 1/2 fruit, low potassium

Carbohydrate choices

0

Helpful hints

  • Serve Pineapple Salsa on tacos or fish or chicken entrees.

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What's everyone saying?

2 Comments | Average User Rating:
Pineapple Salsa
5

Left out the jalapenos because I didn't have any on hand, but I bet it would be good with them also!

Mar. 03, 2014, 11:33 AM - Inappropriate review?
Pineapple Salsa
5

We love this salsa and to just change it up a little bit sometimes I add some peaches instead of just pineapple (half of each) and some finely chopped fresh red pepper with a Tablespoon of lemon and lime juice. Hope that does not make it a bad choice instead of a good choice!Dietitian comment: Sounds like a great substitution and still kidney-friendly!

Sep. 02, 2013, 7:55 PM - Inappropriate review?

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