Pineapple and nectarine kebabs
These kebabs use tinned pineapple to keep the potassium content low.
Chef
Ingredients
2 x 425g tins pineapple chunks, juice discarded
2 large nectarines
1 tablespoon caster sugar
250g soya vanilla ice cream
Handful of basil leaves
Method
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Step 1
Soak eight wooden skewers in cold water. Drain and discard the juice from the pineapple chunks. Cut the nectarines into wedges.
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Step 2
Thread the fruit onto the skewers, alternating pineapple and nectarine. Sprinkle with sugar.
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Step 3
Cook the skewers on a griddle pan over a medium-high heat or, alternatively, under a grill. It will take about five minutes. While the kebabs are cooking, mix the remaining pineapple and a few chopped basil leaves for a quick salsa.
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Step 4
Serve the fruit kebabs on the pineapple salsa with soya vanilla ice cream and a few basil leaves.
Food facts
All the ingredients in this recipe contain carbohydrate. Values have been included for those trained in insulin adjustment.
Tinned fruit tends to be lower in potassium than fresh; buy the tins that are in juice rather than in syrup and discard the juice.
As ice cream can be high in phosphate keep to the portions advised and take a phosphate binder if you are prescribed one.
This recipe is low in protein.
Omit the sugar if preferred, replace the soya ice cream with a tablespoon of half fat crème fraîche or low yogurt for a lower fat option.
Experiment with other low potassium fruits to add to your kebabs.
Serve immediately.