Fruit Salsa:

  • 2 cans (8 oz each) crushed pineapple, packed in juice, drained
  • 1 mango, peeled and cubed
  • 1/2 papaya, peeled and cubed
  • 2 Tbsp rice vinegar
  • 1 Tbsp finely minced cilantro
  • 1 Tbsp minced red pepper

    Grilled Chicken:

  • 2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
  • 2 tsp olive oil


  • Kiwi slices


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  1. In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
  2. Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
  3. To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.

Recipe Yield: Yield: 4 servings.``Serving Size: about 4 ounces

Nutritional Information Per Serving:

Calories: 305
Fat: 6 grams
Fiber: 3 grams
Sodium: 79 milligrams
Cholesterol: 85 milligrams
Protein: 32 grams
Carbohydrates: 30 grams
Sugars: 25 grams

Diabetic Exchanges

4 Very Lean Meat; 2 Fruit; 1 Fat

Book Title: The Diabetes Food and Nutrition Bible