I'm 99% sure these are IBS-safe... I've eaten them for years without a problem, anyway. If pineapple is iffy for you, feel free to omit & double up on the mango! Also, the glaze sounds as though it would be high-acid or hot, but it really isn't... honest!
I never use the vegetable oil called for in this recipe (I spray with cooking spray instead), but am including it for the sake of accuracy... or something.
Glaze: 3/4 cup pineapple juice 1/4 cup sugar 1/4 cup dark rum 2 tbsp finely chopped seeded jalapeno pepper 1 tbsp cider vinegar 2 tsp cornstarch 2 tbsp chopped fresh cilantro 1 1/2 tsp grated lime rind
Skewers: 1 1/2 lbs skinless boneless chicken breast, cut into 30 pieces 2 mangos, peeled and cut into 18 pieces total (see note) 18 1-inch cubes fresh pineapple 1 1/2 tbsp vegetable oil 1 tsp salt Cooking spray
Combine first 4 glaze ingredients in a medium saucepan; bring to boil. Reduce heat and simmer 5 minutes. Combine vinegar and cornstarch in a small bowl. Add cornstarch mixture to the pan, bring to a boil. Cook 1 minute, stirring constantly. Let stand 5 minutes. Stir in cilantro and lime rind.
Thread 5 pieces chicken, 3 pieces mango, and 3 pieces pineapple alternately onto each of 6 (12-inch) skewers.* Brush kebabs with oil, sprinkle with salt. Place on grill rack coated with cooking spray, cook for 4 minutes. Turn, brush with half the glaze, cook 4 more minutes. Turn again, brush with remaining glaze, and cook 2 minutes. Makes 6 kebabs.
* I find it works better to do the mango on separate skewers from everything else... if it's nice, ripe mango, it cooks a LOT faster than the chicken does.
Ripe fresh peaches can be substituted for the mangos.