Chicken Skewers with Papaya-chile Dip
For the skewers: Rinse the chicken, pat dry and cut into bite-sized cubes. Cut the peppers into quarters, remove the stems, seeds and pith and cut into bite-sized pieces. Peel the pineapple and cut into bite-sized pieces. Arrange the prepared ingredients on skewers and brush with oil. Grill in a grill pan for around 10 minutes. For the dip: Cut the papaya in half, scrape out the seeds, peel and dice the flesh. Cut the chile in half lengthwise, remove the seeds, rinse and chop. Purée the papaya pulp, chile and lime juice. Rinse the cilantro, shake dry, pluck the leaves and finely chop. Fold into the papaya purée and season with salt and pepper. Season the skewers with salt and pepper. Arrange the skewers on serving plates and serve with the dip.