

1 tablespoon butter melted | |
1/2 teaspoon artificial coconut extract (Coconut is very high in potassium and phosphorus but to still get the flavour you can use extract in moderation as we did in this recipe.) | |
4 pineapple slices | |
1/2 cup raspberries |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 76Kcal | ||||||||||||||||||
Protein | 1g | ||||||||||||||||||
Carbohydrates | 13g | ||||||||||||||||||
Fibre | 2.3g | ||||||||||||||||||
Total Fat | 3g | ||||||||||||||||||
Saturated Fat | 2g | ||||||||||||||||||
Cholesterol | 8mg | ||||||||||||||||||
Sodium | 25mg | ||||||||||||||||||
Potassium | 117mg | ||||||||||||||||||
Phosphorus | 13mg | ||||||||||||||||||
Suggestion: Instead of the barbecue you can use a griddle pan and make the recipe on the stove.
Grilled Pineapple:
Downloadable/printer-friendly version
1
Done
|
Preheat the barbecue to medium-high. |
2
Done
|
In a small bowl, combine the melted butter with the coconut extract. |
3
Done
|
With a brush, baste each pineapple slice on both sides with the flavoured butter. |
4
Done
|
Reduce the barbecue heat to medium. Place the slices directly on the grill and cook for 2 minutes per side. |
5
Done
|
Serve with the raspberries and enjoy! |