Irritable Bowel Syndrome Message Boards | Rum-Glazed Pineapple, Mango & Chicken Skewers

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

Prepare grill.

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.

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