Fody's Grilled Pineapple Low FODMAP BBQ Chicken


15 Min

35 Min

Makes approximately 8 servings

Description of Fody's Grilled Pineapple Low FODMAP BBQ Chicken

With a bottle of Fody Low FODMAP BBQ Sauce in the pantry, a delicious meal is only minutes away. Prepared BBQ sauce is a standard pantry product for us and now that we are eating low FODMAP, we always make sure it is Monash University Certified Low FODMAP Fody BBQ Sauce. But that doesn’t mean we always use it just straight from the jar. It works very well as a base ingredient allowing creativity in the kitchen, such as for this low FODMAP Pineapple BBQ Sauce.

BTW the sauce is great with other proteins as well, from fish to pork to tofu. The sauce component yields 1¾ cups (420 ml), for your planning purposes.

Fody's Grilled Pineapple Low FODMAP BBQ Chicken Ingredients

Pineapple BBQ Sauce:

  • 1, 12-ounce (340 g) bottle Fody Low FODMAP BBQ Sauce
  • ½ cup (4-ounces/115 g) drained canned crushed pineapple
  • ½ to 1 fresh jalapeno, seeded and minced
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper

    Frosting & Grilled Chicken:

    • 3-pounds (1.4 kg) chicken thighs, skin-on and with the bone
    • 2 tablespoons Garlic-Infused Low FODMAP Olive Oil
    • Kosher salt
    • Freshly ground black pepper
    • Neutral vegetable oil (for grill grates)

    Directions for Low FODMAP BBQ Chicken

    Make the Sauce: In a small, non-reactive saucepan, stir together the Fody BBQ Sauce, pineapple, as much jalapeno as you like, and the cumin. Heat over medium heat and simmer for 5 minutes. Taste and season with salt and pepper. Set aside until needed. You can cool to room temperature and refrigerate this sauce in an airtight container for up to 2 days. Try it on fish, tofu, or even burgers!

    Make the Chicken: Prepare a medium hot grill, either propane or hardwood charcoal. Brush your clean grill grates with a little neutral vegetable oil.

    Season the chicken thighs on all sides with salt and pepper and grill for about 15 minutes total, turning often, or until chicken is about halfway cooked through. Set thighs skin side down and slather with the BBQ sauce and continue to cook until sauce looks glazed and a bit charred. Flip thighs over, skin side up, and slather with more sauce and grill until cooked all the way through. Chicken is ready to serve. We love this dish hot, warm or at room temperature, too.

    About the Chef

    Dédé Wilson

    Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
    Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

    This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.