Support the American Diabetes Association on March 18 by participating in the annual Step Out Walk to Stop Diabetes at Kapiolani Park. Individuals and teams will walk a 2.3-mile course starting at 8 a.m. Kickoff is at 7:15 a.m., with a warm-up at 7:30.

At the end, enjoy refreshments as well as entertainment and activities throughout the park. Kids can take on challenges at the Keiki Tent; adults can take in the Health Fair. Call director Danielle Tuata at 947-5979, ext. 7042, or email dtuata@diabetes.org.

This week we’re featuring recipes from the American Diabetes Society.

Apricot-Glazed Chicken

• 2 teaspoons olive oil
• 4 fresh apricots, pitted and cut into quarters
• 1/2 cup sugar-free apricot preserves
• 1/4 cup balsamic vinegar
• 1/4 teaspoon ground black pepper
• 1/4 cup warm water
• Nonstick cooking oil spray
• 4 (4-ounce) boneless, skinless chicken breasts

Heat oven to 350 degrees.

In a large skillet, heat oil over medium. Add apricots, cut side down, and cook until lightly browned, about 3 minutes. Turn and cook 1 minute longer. Set aside.

In a small saucepan, combine apricot preserves, balsamic vinegar, pepper and water; bring to low boil and simmer 3 minutes or until mixture has a glazelike consistency. Add apricots.

Coat a baking dish with cooking spray. Place chicken breasts in dish and bake 30 minutes. Pour glaze over chicken. Serves 4.

Approximate nutritional information, per chicken breast: 200 calories, 5 g total fat, 1.1 g saturated fat, 65 mg cholesterol, 60 mg sodium, 11 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein, 330 mg potassium

Citrus Mahimahi With Broccoli

• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 lemon, sliced
• 1 orange, sliced
• 2 (5-ounce) mahimahi fillets
• 1 head broccoli, cut into florets

Heat oven to 425 degrees. Cut 2 sheets of baking parchment about 12 inches long.

In small bowl, whisk together lemon juice, oil, pepper and dill.

Place a few lemon and orange slices in center of parchment sheets. Top with fish fillets. Drizzle lemon sauce evenly over fillets. Top fish with remaining orange and lemon slices. Fold over each sheet of parchment, then roll in sides to form 2 pouches. Place on rimmed baking sheet and bake 25 minutes or until fish is done.

Meanwhile, steam broccoli 5 to 6 minutes.

Open fish packets carefully, as steam will be hot. Serve with broccoli. Serves 2.

Approximate nutritional information, per serving: 260 calories, 9 g total fat, 1.4 g saturated fat, 110 mg cholesterol, 200 mg sodium, 16 g carbohydrate, 6 g fiber, 5 g sugar, 32 g protein, 1,170 mg potassium

Brown Rice ‘Porcupine’ Meatballs

• 1 pound lean ground beef (at least 90 percent lean)
• 1 cup cooked brown rice, chilled
• 1 cup chopped onion
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 egg, beaten
• 16 ounces low-sodium vegetable juice

Heat oven to 350 degrees.

Mix beef, rice, onion, seasonings and beaten egg. Form into 8 meatballs. Place in baking dish, add vegetable juice and bake 30 minutes.

Serve with a green salad dressed with a little olive oil and lemon juice, if desired. Serves 4.

Approximate nutritional information, per 2 meatballs: 265 calories, 8 g total fat, 3.2 g saturated fat, 115 mg cholesterol, 160 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g sugar, 27 g protein, 710 mg potassium

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.