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Heat the oil in a saucepan and cook the capsicum for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock.  Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.

Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved capsicum, chilli, cucumber, mint and lime juice. Spoon some salsa over each steak and serve with the rice.

Recipe from Good Food magazine


1 tbsp sunflower oil

1 red capsicum/pepper, deseeded and diced

200g basmati rice

450ml chicken stock

4 turkey steaks

2 tsp Cajun seasoning*

5oz 140g fresh pineapples

½ cucmber finely diced

½ red chilli, finely chopped

juice 1 lime, chopped mint

Low FODMAP Cajun Spice Blend

3 tbsp cayenne pepper

3 slightly rounded tbsp paprika

5 tsp ground cumin

1 tbsp garlic infused oil

1 tbsp Maldon salt

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Low FODMAP Recipe

Cajun turkey steaks with pineapple salsa

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