Pineapple Chicken with Honey Mustard Sauce

Name: Pineapple Chicken with Honey Mustard Sauce
Cook time: 15 min
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 3 ounces chicken with 1/2 cup rice, 1/4 of the sauce and 1/4 of the pineapple

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Ingredients

20 ounces canned pineapple slices, in juice
1 pound boneless, skinless chicken breasts
2 cloves garlic, minced
1 teaspoon ground thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch
3 tablespoons honey
3 tablespoons Dijon mustard
2 cups cooked white rice

Nutrients per serving

Calories 412

Protein 28 g

Carbohydrates 55 g

Fat 9 g

Cholesterol 70 mg

Sodium 372 mg

Potassium 430 mg

Phosphorus 298 mg

Calcium 32 mg

Fiber 3.2 g

Preparation

Drain pineapple, reserving juice.
Rub chicken with garlic and thyme, then sprinkle with black pepper to taste.
Heat oil over high heat in a non-stick skillet. Brown chicken on both sides then reduce heat to medium.
Combine 2 tablespoons of the reserved pineapple juice with cornstarch; set aside.
Combine honey and mustard; stir into skillet with remaining pineapple juice.
Spoon sauce over chicken. Cover and simmer 15 minutes.
Stir cornstarch mixture into skillet with chicken and sauce.
Add pineapple rings. Cook, stirring, until sauce boils and thickens.
Serve 3 ounces chicken per plate with 1/2 cup rice, 1/4 of the sauce and 1/4 of the pineapple for each serving.

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Renal and renal diabetic food choices

3 meat
1 fruit, low potassium
1 high calorie

Carbohydrate choices

Helpful hints

Pineapple chunks can be used instead of slices, if desired.
For a lower protein dish try boneless, skinless chicken thighs instead of chicken breast .
For a lower carbohydrate dish omit the rice and serve with a non-starchy vegetable such as summer squash, carrots or green beans.

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Submitted by:

DaVita renal dietitian Sue from Ohio.

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