Nutrients per serving

  • Calories  107
  • Protein  1 g
  • Carbohydrates  10 g
  • Fat  7 g
  • Cholesterol  0 mg
  • Sodium  4 mg
  • Potassium  232 mg
  • Phosphorus  26 mg
  • Calcium  19 mg
  • Fiber  1.9 g

Pineapple and Pepper Curry

Pineapple and Pepper Curry is a tasty low sodium side dish from Davita dietitian Rupa from New Jersey.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Rupa from New Jersey.

Portions: 4     Serving size: 2/3 cup


  • 2 cups green bell pepper
  • 1/2 cup red onion
  • 1 tablespoon cilantro
  • 5 cherry tomatoes
  • 1 tablespoon ginger root
  • 2 tablespoons vegetable oil
  • 1/2 cup pineapple tidbits, canned in juice
  • 1 teaspoon curry powder
  • 1/2 tablespoon lemon juice


  1. Chop bell pepper, onion, and cilantro. Cut cherry tomatoes in half. Shred ginger root.
  2. Heat oil and when hot add ginger and red onion. Cook until onion is transparent.
  3. Microwave peppers on high for 6 minutes. Add the peppers to onion mixture. Close the lid of the pan and cook on low for 10 minutes, stirring to avoid burning peppers.
  4. Add pineapple chunks and simmer for 2 minutes. Add curry powder and cilantro. Turn the vegetables once and let simmer on low for 2 minutes.
  5. Garnish with cherry tomatoes and  lemon juice before serving.

Renal and renal diabetic food choices

  • 1-1/2 vegetables, medium potassium
  • 1 fat

Carbohydrate choices


Helpful hints

  • Serve curry with bread or rice.

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