Low FODMAP Shrimp and Pineapple Skewers

Low FODMAP Grilled Shrimp and Pineapple Skewers

Bring a taste of the tropics to your 4th celebration with these low FODMAP grilled shrimp and pineapple skewers. These are my favorite! The sweetness of the pineapple perfectly complements the succulent shrimp, while a drizzle of low FODMAP teriyaki sauce (Fody brand is what I use) adds an extra touch of flavor. These low FODMAP grilled shrimp and pineapple skewers are quick to make and will add a touch of elegance to your menu.

The natural sweetness of the pineapple perfectly complements the succulent shrimp. This is a play on an appetizer I make for TQ ALL of the time! Additionally, bacon would add a fantastic pop to the skewers. Pre-cook the bacon (for a few minutes in the microwave) and thread with the shrimp and pineapple.

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Low FODMAP Grilled Shrimp and Pineapple Skewers

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  • Yield: 4 servings 1x

Ingredients

Scale

1 pound large shrimp, peeled and deveined

1 cup fresh pineapple chunks

2 tablespoons low FODMAP teriyaki sauce (like Fody)

2 tablespoons olive oil

Salt and pepper to taste

Instructions

In a bowl, combine the shrimp, pineapple chunks, low FODMAP teriyaki sauce, olive oil, salt, and pepper. Toss until the shrimp and pineapple are well coated.

Thread the shrimp and pineapple onto skewers.

Preheat the grill to medium-high heat. Grill the skewers for about 2-3 minutes per side until the shrimp turn pink and are cooked through.

Remove the skewers from the grill and let them rest for a few minutes before serving.

Notes

If you can’t find Fody teriyaki, it is possible to use a sprinkling of brown sugar, as much as you can tolerate.

  • Author: Karina K.
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Want more recipes for your grill? Check out our Father’s Day Cookout post for more inspiration!

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