Portions:
6

Serving Size:
1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 5 slices canned pineapple
  • 1 small fresh pear
  • 1/2 red bell pepper
  • 2 slices red onion

Preparation

  1. Drain the pineapple slices. Wash the pear and cut into wedges. Wash the bell pepper and cut into strips. Heat a grill pan over medium heat.
  2. Spray the grill pan with cooking spray and place fruit and vegetables in the pan. (You may have to cook in two batches.) Cook about 5 minutes per side, until slightly browned.
  3. Place cooked pineapple, pear, pepper and onion in a food processor or blender. Pulse until coarsely chopped.
  4. Let salsa sit in the refrigerator overnight.

Helpful hints

  • Serve with low-sodium crackers or tortilla chips. Look for brands with the lowest amount of sodium.
  • You may also serve with homemade pita chips. Split the pitas in half and cut each half into quarters. Spray with cooking spray and bake in a 350º F oven for about 8 minutes. 
  • Drain salsa through a fine sieve to remove fluid if you are on a fluid restriction. 
  • If desired use fresh instead of canned pineapple.

Nutrients per serving

Calories 41

Protein 0 g

Carbohydrates 10 g

Fat 0 g

Cholesterol 0 mg

Sodium 1 mg

Potassium 112 mg

Phosphorus 12 mg

Calcium 10 mg

Fiber 1.7 g

Renal and renal diabetic food choices

  • 1/2 fruit, low potassium

Carbohydrate choices

1/2

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