For the coconut rice salad
For the mango salsa
To make the chicken, combine all the ingredients except for the red pepper. Toss to coat the chicken and allow to marinate for at least 30 minutes.
Thread the chicken cubes onto skewers, alternating them with the cubes of red pepper. Set aside.
To make the salad, pour the coconut milk and water into a medium-sized saucepan with a lid. Heat until the coconut cream melts into the mixture.
Add the rice and bring to a boil. Cover and allow the rice simmer for 15-18 minutes, until all the liquid has been absorbed.
Allow to cool to room temperature, then toss in the black beans.
To make the salsa, mix the mango, coriander and chilli together.
Prepare a fire of medium coals and grill the skewers for 4-5 minutes on each side, turning regularly, until cooked through.
Serve the skewers with the rice and salsa.