500g lean pork fillet, trimmed of any fat

1 fresh pineapple, peeled, cored and diced

1 lemon

1 red pepper

1 red chili, deseeded and chopped

2 tbsp maple syrup

To serve

2 Little Gem lettuces

100g bag watercress

2 tbsp olive oil

1 tsp Dijon mustard


Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes.

Prepare the pineapple and pepper, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice.

Reserve 1 tbsp of the juice, then mix the remainder with the zest, chili and maple syrup.

Alternately thread the pork, peppers and pineapple cubes onto the skewers.

Brush all over with the maple, chili and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.

Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Chili pork & pineapple kebabs