Hawaiian BBQ Shrimp Kebabs (Low-FODMAP)

by | Updated: August 14th, 2017 | Read time: 1 minute

Going to a BBQ? You’re probably expecting pulled pork, baked beans and homemade cornbread. It may surprise you, then, when you see a plate of shrimp kebabs. At this Hawaiian-style cookout, the focus is on light, island flavors. You’ll be wooed by well-cooked shellfish, tropical fruit and vibrant seasonings, such as parsley and lemon. The only traditional element is the low-FODMAP marinade. So you can call it a BBQ, or you can more aptly think of it like a luau. One way or another, you’re going to call it dinner.

4 Grilled Shrimp & Pineapple Kebabs on Grill Plate with Lemon & Parsley | Vitacost.com/blog


24 large shrimp (about 3/4 lb.), peeled and deveined
24 small chunks fresh pineapple
2/3 cup FODY Traditional BBQ Sauce
1 Tbsp. fresh parsley, chopped
1/2 tsp. FODY Hot BBQ Spice Blend
1/2 lemon, sliced
8 skewers


  1. Lightly brush a grill rack with oil and bring to a level of medium heat.
  2. In a medium bowl, add shrimp and BBQ sauce. Stir to completely coat shrimp.
  3. Thread shrimp onto skewers, alternating with pineapple pieces. Depending on the size of your skewers, each one should have three shrimp and three pieces of pineapple.
  4. Sprinkle BBQ spice blend over shrimp-pineapple kebabs, making sure to evenly distribute.
  5. Place kebabs on heated grill, cover with grill lid and cook about 6 minutes, or until shrimp turn pink and are cooked through. Turn once.
  6. Serve kebabs with lemon slices and a sprinkle of parsley.
Kate Scarlata

Kate Scarlata, RDN, LDN is a Boston-based dietitian with expertise in digestive health nutrition and over 25 years of experience. Kate earned her Bachelor in Science from Simmons College; her postgraduate dietetic internship was completed at the Brigham and Women’s Hospital and she is currently enrolled in a Master’s of Public Health program at the University of Massachusetts. Kate’s primary interest is in food intolerance for those who suffer with small intestinal bacterial overgrowth and functional gut disorders. She is the recipient of the 2015 Outstanding Massachusetts Dietitian Award and was recognized as Boston’s 2016 Best Dietitian by Boston Magazine. Kate is a New York Times Best Selling author and an invited speaker at many leading national and international gastroenterology conferences. Kate is an advisor for FODY Food Co., the leader in Low FODMAP foods.