A friend of mine presented me with a big problem - getting his grandfather to eat after his kidneys failed. He's also diabetic, so the food choices are so restrictive and his appetite so diminished that food just didn't have any appeal. My friend was afraid his grandfather, a man who had always loved food, might literally starve to death. After checking online with several kidney and diabetes sites, I decided on a tasty marinated grilled chicken. Appetite can be inspired by taste, smell and appearance, so my goal was to make it savory and full of flavor, visually appealing, and temptingly fragrant. My friend's grandfather was thrilled. He doesn't have a big appetite, but he never gets tired of these. The ingredients are safe for kidney patients and diabetics, and the recipe is low-sodium, flavorful but not spicy, and low in saturated fats.
- Boneless Skinless Chicken Breast - 1 pound, cut into 2-inch chunks
- Lime juice - 2 tablespoons
- Pineapple juice - 2 tablespoons
- Dark rum - 2 teaspoons
- Ginger - 1 tablespoon, minced
- Garlic - 1 clove, minced
- Olive Oil - 1 tablespoon
- Zuchinni - 2 medium sized, cut into 1-inch chunks
- Bell Peppers - 2, your choice of color, cut into thick 2-inch long slices
- Place the cubed chicken in a watertight plastic bag (like Ziploc). Mix the remaining sauce ingredients in a bowl and add to the bag of chicken. Marinate in refrigerator for several hours or overnight.
- Thread marinated chicken on grill skewers, alternating with pepper and onion slices and zucchini chunks.
- Grill six inches from the heat source for about 10-15 minutes, rotating the skewers.
- Serve over 1/2 cup of white rice.
- Discard the remaining marinade, do not reuse or pour over cooked chicken. The chicken should be completely cooked through with no traces of pink.