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Japanese Yakitori
Source: dLife

A delicious sweet and tangy Japanese chicken.

Rating:
Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 166.6
Total Carbs 11.9 g
Dietary Fiber 0.6 g
Sugars 7.0 g
Total Fat 3.5 g
Saturated Fat 0.7 g
Unsaturated Fat 1.1 g
Potassium 291.3 mg
Protein 20.6 g
Sodium 251.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 lb  boneless skinless chicken breasts
2 tbsp  cooking sherry
2 tbsp  low sodium soy sauce
1 tbsp  sugar
1 tbsp  peanut oil
0 1/2 tsp  minced garlic
0 1/2 tsp  fresh ginger root
5 oz  Onion, pearl
0 1/2 each  fresh pineapple
Directions
  1. Place chicken in a large plastic resealable food storage bag. Combine soy sauce, sugar, sherry, ginger, garlic and oil in a small bowl. Mix thoroughly until sugar dissolves. Pour mixture into plastic bag with chicken. Reseal the plastic bag and turn to coat chicken thoroughly. Marinate in refrigerator for 30 minutes to 2 hours. Turn occasionally.
  2. Place onions in boiling water for 4 minutes. Drain the onions and cool in ice water to stop the cooking. Cut off the root ends and snip off outer skins, and set aside.
  3. Drain chicken and reserve the marinade. Weave chicken onto skewers, alternating the chicken with onion and pineapple. Brush with reserved marinade, and discard any remaining marinade.
  4. Grill on uncovered grill over medium hot coals. Heat for 6 to 8 minutes or until chicken is no longer pink in the center, and turn once.

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