Kidney-Friendly Cookout Foods

Haven’t decided what to make for your next cookout? Look no further! Here are a few kidney-friendly dishes that are both nutritious and delicious! Always keep in mind that kidney-friendly foods are those that are low in sodium, phosphorus, and potassium. Bring your dishes to life by adding a variety of spices, herbs, and oils. Happy cooking!

BBQ Pineapple Chicken 

Ingredients

• 4 oz skinless chicken breast, diced into 2 inch cubes 

• 20 oz can pineapple rings

• 2 tsp chopped garlic

• 1 tsp dijon mustard

• ½ tsp wasabi paste 

Directions

• Remove pineapple rings from can and save the drained pineapple juice

• Mix pineapple juice with garlic, mustard, and wasabi paste 

• Dice chicken breast into 2 inch cubes

• Combine pineapple juice mixture and chicken together and marinate overnight in the refrigerator 

• Place the chicken pieces on skewers or grill on the bbq on a metal grate Barbecue chicken on a hot grill until the chicken is golden brown and is cooked in the center (5 to 10 minutes depending upon the temperature of your grill) Enjoy!
  

Pasta Salad 

Ingredients

• 2 cups cooked fusilli pasta 

• ½ small tomato, diced

• ½ red onion, diced

• ¼ cup olives, pitted and sliced

• ½ green bell pepper, sliced

• 1 cup cauliflower, chopped

Directions

• Cook pasta according to directions on the box

• Drain pasta. Add vegetables 

• Toss with your favorite low-fat dressing 

• Enjoy!

Cherry Berry Pie 

Ingredients

• 1 cup canned, unsweetened cherries, drained, juice reserved  

• 1 cup canned unsweetened raspberries, drained, juice reserved 

• ¾ cup of the reserved cherry and raspberry juices (if necessary, add water to make ¾ cup) 

• ¾ cup sugar 

• 1 tablespoon cornstarch 

• ¼ teaspoon almond extract

• - Pastry for 2-crust pie, unbaked

Directions

• In a small saucepan, combine juices, sugar, and cornstarch

• Cook over low heat until thick and clear, stirring often 

• Add cherries, raspberries and almond extract 

• Pour into pie shell

• Cover with other pie shell and seal edges 

• Bake at 450°F for 15 minutes

• Reduce heat to 375°F and continue baking for 25 to 30 minutes or until crust is golden brown 
  

Source: National Kidney Foundation