It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Japanese Yakitori

Source: dLife

A delicious sweet and tangy Japanese chicken.

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 3.5 Fat, 0.6 Vegetables, 0.3 Fruits, 0.1 Other Carbs, 2.7 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.
Powered by ESHA

Servings

Ingredients

1.0
1 lb boneless skinless chicken breasts 2.0
2 tbsp cooking sherry 2.0
2 tbsp low sodium soy sauce 1.0
1 tbsp sugar 1.0
1 tbsp peanut oil 0.5
0 1/2 tsp minced garlic 0.5
0 1/2 tsp fresh ginger root 5.0
5 oz Onion, pearl 0.5
0 1/2 each fresh pineapple

Directions

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.
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.
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.
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.