Cut the chicken into 2.5cm (1in) cubes and place in a bowl, then add to the Reggae Reggae sauce. Allow to sit for up to an hour whilst soaking the skewers in cold water.
Then chop the peppers and plantain and thread with the chicken onto the skewers. Grill on the barbeque for around 5 to 10 minutes, turning regularly, until chicken is no longer pink at the centre.
For a Caribbean twist on this traditional Indonesian favourite add the Reggae Reggae Peanuts & Cashews, light muscovado sugar, dark soy sauce, paprika, lime juice and coconut cream to a food processor. Whizz to a sauce, adding a dash of cold water if too thick.