No Sugar Added Low Sodium Hawaiian BBQ Chicken
My diabetic mother came to live with me and I had to take a crash course on diabetic nutrition. So I came up with a recipe for No Sugar Added Low Sodium Hawaiian BBQ Chicken. The trick to not adding any sugar is to use heirloom tomatoes because they are naturally sweeter and incidentally, they are also less acidic. Because I am unable to make a truly low glycemic BBQ sauce, diabetics should eat some kind of fiber (like beans and/or a green salad) with this.. Hope you enjoy this diabetic friendly chicken dish.
No Sugar Added Low Sodium
Hawaiian BBQ Chicken
with Beans and a Salad
olive oil to cover botton of pot
1 sweet onion, chopped
1 small sweet red pepper, chopped
1TB ginger, minced
1TB garlic, minced
1/8 tsp crushed red pepper (or more to taste)
1.5lb red heirloom tomatoes
2TB tomato paste
1TB black strap mollasses
1/8 C apple cider vinegar
1 sm can crushed pineapple with juice (no sugar added)
Few dashes of your favorite hot sauce
Dash or 2 of cinnamon
liquid smoke (optional)
6 boneless skinless chicken pieces (thighs, breasts, legs)
- Begin heating your pot on low with the lid on while preparing your vegetables.
- Coat bottom of pot with olive oil and turn up heat to med.
- Puree tomatoes, tomato paste, mollasses, vinegar, hot sauce and pineapple (liquid smoke if you like).
- Chop onions and sweet red pepper.
- Add chopped onions and sweet red pepper and and cook until onions are transparent.
- Add ginger, crushed red pepper and garlic. Stir and cook 1 minute.
- Add chicken and sprinkle with the cinnamon.
- Pour puree over top of chicken.
- Cover pot and bring to low boil with lid on.
- Reduce heat and simmer with lid on for 20 minutes.
- Transfer to Wonderbag.
- Cook for 4 hours.
You can either serve as is or:
- Remove chicken from pot and put on serving platter.
- Puree all ingredients in pot.
- Pour some of sauce over chicken and put rest in serving bowl or gravy boat.
Cooking for my diabetic mother was always a challenge, but she likes this dish.