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Tuna with Pineapple Chutney (Gluten Free)
Source: dLife

Refreshingly tart and sweet, tropical fruit chutney adorning tender fish fillets.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 277.4
Total Carbs 11.6 g
Dietary Fiber 2.4 g
Sugars 6.8 g
Total Fat 8.1 g
Saturated Fat 2.0 g
Unsaturated Fat 2.4 g
Potassium 559.6 mg
Protein 38.4 g
Sodium 69.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits , 1 1/2 Other Carbs , 5 1/2 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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20 oz  tuna fillets
1 cup  fresh diced pineapple
1 tsp  lemon zest
1 each  medium lemons
1 each  chopped fresh green hot chile
1 cup  chopped red bell peppers
0 1/4 cup  chopped scallions
2 tsp  fresh ginger root
1 pinch  hot pepper sauce
1 pinch  salt
1 each  fresh lemons
  1. Preheat grill to medium.
  2. Rinse fish fillets, pat dry, and set aside.
  3. Grate zest from lemon. Set aside. Peel lemon and remove seeds. Set aside.
  4. In food processor fitted with steel blade, add pineapple, lemon zest , lemon, chili pepper, green bell peppers, scallions, ginger, and hot sauce until chutney has confetti-like appearance. Add salt to taste.
  5. Grill fish until tender and internal temperature reaches 145°F. Serve topped with chutney.
  6. Garnish with lemon wedges.

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