Serving Size:
4 ounces chicken and 1/3 cup rice

    Diet Types:
  • Diabetes
  • Dialysis


  • 4 pound whole roasting chicken
  • 2/3 cups parboiled rice, uncooked
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1/2 cup green bell pepper, chopped
  • 2 scallions, chopped
  • 1 cup pineapple chunks, drained
  • 1/4 cup pineapple juice


  1. Preheat oven to 350° F.
  2. Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
  3. In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.
  4. Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for  1-1/2 hours or until internal temperature reaches 180-185° F.  Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
  5. Spoon rice stuffing from chicken cavity and place on a serving platter. Cut chicken into pieces, add to platter and serve.

Helpful hints

Nutrients per serving

Calories 323

Protein 28 g

Carbohydrates 24 g

Fat 17 g

Cholesterol 86 mg

Sodium 118 mg

Potassium 344 mg

Phosphorus 220 mg

Calcium 23 mg

Fiber 0.8 g

Kidney and kidney diabetic food choices

  • 4 meat
  • 1 starch 
  • 1/2 fruit, low potassium

Carbohydrate choices


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