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1 small pineapple or 350g pineapple chunks

140g beansprouts

250g cooked king prawns

½ cucumber, peeled, deseeded and sliced on the angle

200g tomatoes, halved

handful mint leaves, very roughly chopped

For the dressing

½ red chili, deseeded and sliced

1 tsp  garlic  oil

1 tsp golden caster sugar

juice 2 limes

1½ tsp fish sauce


Mash the chili, garlic oil and sugar to a paste using a pestle and mortar or small processor.

Stir in the lime juice and fish sauce, then set aside.

Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing.

Pile into bowls and scatter with mint. Drizzle with the rest of the dressing and serve.

Recipe adapted from: Good Food

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Recipes Low FODMAP and Gluten Free - Asian prawn & pineapple salad