Low FODMAP Whole30 Pineapple Cucumber Chili-Lime Cups
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers
For the filling
- 2 cups fresh pineapple, cut into ½-inch dice
Ingredient noteA serving of up to about 1 cup of pineapple is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid pineapple, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ¼ tsp fine sea salt
- 1 tsp coconut aminos
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ tsp tajín seasoning (optional)
Instructions
- 1
Trim the ends off both cucumbers and cut each into 1 1/2-inch rounds — you should get 12–14 rounds total. Using a melon baller or small spoon, scoop out the center of each round to form a shallow cup, leaving a 1/4-inch base and walls intact so the cup holds its shape.
- 2
In a small mixing bowl, combine the diced pineapple, lime juice, lime zest, chili powder, cayenne, salt, and coconut aminos. Toss until the pineapple is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!