Grilled Jerk-Spiced Chicken Skewers with Charred Pineapple-Free Peppers

These Grilled Jerk-Spiced Chicken Skewers bring the bold, smoky heat of Caribbean jerk seasoning to your weeknight dinner table without any of the high-FODMAP ingredients typically found in traditional jerk marinades, like onion and garlic. Instead, this low-FODMAP version leans on allspice, fresh thyme, chili, ginger, and a touch of brown sugar to build deep, warming flavor that coats juicy chicken thigh chunks before they hit a hot grill alongside colorful bell peppers. Threaded onto skewers and grilled until lightly charred, the chicken stays tender and the peppers develop a smoky sweetness that balances the heat of the marinade. A simple finishing drizzle of olive oil and fresh lime juice brightens every bite right before serving. This dish is naturally gluten-free and dairy-free, making it an easy, satisfying option for anyone following a low-FODMAP diet while still craving big, punchy flavor. Perfect for a quick backyard cookout or a speedy indoor grill-pan dinner, these skewers pair beautifully with coconut rice, a simple green salad, or roasted potatoes for a complete, gut-friendly meal.

Ingredients

• 700 gBoneless skinless chicken thighs, cut into 1.5-inch chunks
• 2 tspGround allspice
• 1 tbspfresh thyme leaves, chopped
• 0.25 tspground cinnamon
• 1 tspChili flakes, adjust to taste
• 1 tspfresh ginger, grated, low-FODMAP serving size
• 1 tbspbrown sugar
• 2 tbspsoy sauce, use gluten-free tamari if needed
• 4 tbspolive oil, divided
• 2 wholelime, juiced and zested, divided
• 1 wholered bell pepper, cut into 1.5-inch chunks
• 1 wholeyellow bell pepper, cut into 1.5-inch chunks
• 1 wholegreen bell pepper, cut into 1.5-inch chunks
• 0.75 tspsalt
• 0.5 tspblack pepper

Method

1. In a mixing bowl, combine the allspice, thyme, cinnamon, chili flakes, ginger, brown sugar, soy sauce, 2 tablespoons of olive oil, the zest and juice of one lime, salt, and black pepper to form the jerk marinade.
2. Add the chicken thigh chunks to the marinade and toss to coat thoroughly. Let sit for 10 minutes at room temperature while you prep the peppers and skewers. 10:00
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken chunks onto skewers, alternating with pieces of red, yellow, and green bell pepper.
5. Place the skewers on the hot grill and cook, turning occasionally with tongs, until the chicken is cooked through and the peppers are charred in spots, about 10-12 minutes total. 11:00
6. While the skewers finish cooking, whisk together the remaining 2 tablespoons of olive oil and the juice of the second lime in a small bowl.
7. Remove the skewers from the grill, drizzle with the lime-olive oil mixture, and serve immediately.