Chicken, Pepper, and Pineapple Skewers 🍢

Caitlin Riley
May 18, 2022
3 min read

Updated: Apr 3, 2023

It's summer ☀️ time and you're looking for some grill favorites! Look no further than these Low Fodmap Chicken Skewers! An easy way to incorporate vegetables, protein, AND fruit into dinner! The skewers are incredibly flavorful and satisfying! Scroll down to see the recipe! These can also be made with a cast iron grill pan!

Who says gut-friendly food has to be boring?! Not me! These skewers are a really healthy and tasty dinner that I thoroughly enjoyed. They can be prepped for a meal prep week or cooked and served as dinner right away. They keep in the fridge for 4 days.

Yield: 5 Kabob Skewers

Time: 1 Hours, 25 minutes

30 mins to marinate
I would actually recommend letting the chicken marinate overnight if you can!
30 mins of prep
~15 mins to cook
10 for clean up

Ingredients

Two regular medium sized chicken breasts, each cut in half to make thinner slices
1/2 Medium Red Pepper
1/2 Medium Yellow Pepper
1/2 Medium Green Pepper
1/2 Medium Orange pepper
1 Zucchini
15 cut Pineapple Triangles (use pic for reference)
Marinade Ingredients: Used the marinade recipe HERE (first six ingredients under the section (For the kabobs)
- Important: I omitted the garlic and instead used Fody Food's garlic infused olive oil in place of the regular olive oil

Other necessities:

Kabob Skewers
- I had jumbo ones that I had to trim so that my kabobs could fit in the grill pan.
Grill spray or olive oil cooking spray
Grill or Cast Iron Grill pan

Method

Make the Marinade by mixing all ingredients together in a bowl (remember to try and use Garlic infused olive oil and omit the actual garlic).
Cut chicken breasts in half vertically (aka make the thick breast into 2 thinner ones).
Chop Chicken into squares suitable for the skewer (aim to have about 20 pieces at least).
Transfer chicken into the marinade bowl and thoroughly mix. Let the chicken marinate for at least half an hour (ideally longer (I did overnight)).
Chop peppers into similar sized squares (aim to have 1 of each color per skewer, in total 25 pieces of pepper, and then maybe one extra for good measure! :)
Chop zucchini into circles (aim for 3-4 zucchini circles per skewer=15-20 pieces).
Place the peppers and zucchini pieces in a bowl and sprinkle with water. Add a few shakes of your favorite spices that won't counteract the dish ( I used Fody Foods Lemon and Herb seasoning and just ground black pepper). Mix thoroughly.
Layer a pepper square, chicken square, pineapple, then zucchini repeatedly till you fill up the skewer to your liking.
Coat grill or grill pan in grill or olive oil cooking spray and plan skewers on the oiled surface.
Cook for about 15 minutes, turning every 2 or so minutes to ensure an even cook.
1. I would suggest taking a look for pieces of chicken that are having trouble touch the grill or pan at certain places and ensure that you press down on those so that they are able to cook enough.
Sprinkle with a little shake more of salt and pepper if you like and serve.
1. I served with a side of brown rice cooked in mostly water with a little bit of pineapple juice and red win vinegar to pair well with the dish!

Low FODMAP Notes

The recipe itself was designed as Low Fodmap. As long as you do not eat more than 2 skewers at once you are within low fodmap servings of all of these foods!! Follow the instructions and you should be all good!