Combine 1 cup fruit chutney, soy, garlic, ginger, salt, sesame oil and oil. Mix well. Spoon half the sauce onto the chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes or as long as time permits. (up to 2 days)

Thread a piece of chicken, followed by pineapple and capsicum onto skewers. Repeat and finish with a third piece of chicken. There should be 3 pieces of chicken and 2 chunks each of red capsicum and pineapple on each skewer

Preheat char-grill plate or BBQ over medium-high heat. Cook skewers, turning occasionally, until the chicken is completely cooked through, about 10-12 minutes. Brush skewers with reserved sauce mixture, cooking for an additional 1-2 minutes

Serve with extra fruit chutney, lime wedges and fresh coriander