Spicy American BBQ Chicken Skewers with Grilled Pineapple-Free Slaw

Backyard BBQ flavor doesn't have to mean bloating and discomfort. These quick-grilled chicken skewers get their deep, smoky-sweet character from a homemade low-FODMAP barbecue glaze built on tomato paste, maple syrup, smoked paprika, and a touch of chili for heat—no onion or garlic powder needed, just garlic-infused oil for that savory backbone without the fermentable fructans. The chicken chunks cook up fast on skewers, caramelizing beautifully under the broiler or on the grill, while a bright, crunchy carrot-cabbage slaw with a dairy-free lime dressing keeps things fresh and light alongside all that smoky glaze. It's a complete, satisfying dinner that delivers all the nostalgic flavors of a summer cookout while staying firmly within low-FODMAP guidelines, making it ideal for anyone managing IBS symptoms who still wants bold, crave-worthy food. This recipe comes together in under 40 minutes from start to finish, making it perfect for a weeknight dinner that doesn't skimp on flavor. Serve it as-is for a low-carb option, or alongside a side of steamed rice or quinoa to round out the meal.</long_description> <parameter name="meta_description">Smoky low-FODMAP BBQ chicken skewers with a crunchy lime slaw—bold backyard flavor, IBS-friendly, and ready in under 40 minutes.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into 1.5-inch chunks
• 3 tbsptomato paste
• 2 tbspmaple syrup
• 2 tbspGarlic-infused olive oil, divided
• 1.5 tspsmoked paprika
• 1 tbspapple cider vinegar
• 0.25 tspcayenne pepper, adjust to taste
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided
• 3 cupsgreen cabbage, thinly shredded
• 1.5 cupscarrots, julienned or grated
• 0.25 cupfresh cilantro, chopped
• 3 tbsplime juice, freshly squeezed
• 1 tspmaple syrup, for dressing
• 1 tspsesame oil
• 8Wooden or metal skewers, soak wooden skewers 20 minutes in water

Method

No instructions listed.