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Ingredients


425g can pineapple chunks, drained, juice reserved

4 tbsp tomato ketchup

2 tbsp white wine vinegar

1 tbsp maple syrup

6 skinless chicken thighs, cut into chunks

2 red chilies, deseeded and chopped

1 red pepper, cut into chunks

3 rice noodles nests

small bunch scallions, sliced - green end only

1 tbsp sesame seeds








Method


Mix the pineapple juice, tomato ketchup, maple syrup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chili. Marinate for 5 mins.

Thread the chicken, pepper and half the pineapple onto 8 skewers. Heat your grill, or fire up a barbecue.

Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.

Meanwhile, cook the rice noodles following pack instructions, drain, then stir through the remaining pineapple, chili and scallions (green end only).

Serve with the remaining sauce on the side or drizzled on top of the skewers. Sprinkle the sesame seeds over the skewers.



Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sweet & sour chicken skewers