It’s the season for grilling and these low FODMAP chicken skewers are always a hit! Fresh pineapple, bell peppers and diced chicken pieces are threaded onto wooden skewers and grilled to perfection. They’re then slathered with Fody’s Original BBQ Sauce and kissed once more by the grill for the perfect char! These BBQ chicken skewers are an easy low FODMAP meal that screams spring and summer!
Ingredients:
1 1/2 lbs. chicken breasts, cut into 1-inch cubes
1/2 cup Fody’s Original BBQ Sauce
1 Tbsp Olive Oil
1 cup fresh pineapple, diced
1 red bell pepper, cut into 1-inch cubes (about 1 cup)
1 green bell pepper, cut into 1-inch cubes (about 1 cup)
Salt & black pepper, to taste
Directions:
Preheat your grill to medium high heat (about 400 degrees) and soak your wooden skewers in water for at least 30 minutes.
Next place your chicken pieces in a large bowl and toss them in Fody’s Shallot-Infused Olive Oil. Then season them with salt and pepper to taste.
Next assemble the skewers by threading your chicken pieces, pineapple and bell peppers onto your skewers, alternating between each piece.
Once the grill is hot, oil the grates to prevent your skewers from sticking. Then place your skewers on the grill and grill for 15-20 minutes flipping halfway through.
When there’s 5 minutes left, generously baste your chicken pieces on each side with Fody’s Original BBQ Sauce.
Serve your BBQ chicken skewers immediately with your remaining bbq sauce & enjoy!
This recipe was sourced from fodyfoods.com
