Instructions: In a small saucepan combine wine, ketchup, peanut butter, soy sauce, paprika, ginger, and salt. Bring to a boil. Let cool.

Place chicken and plantain pieces in separate resealable plastic bags. Pour 1/2 of marinade in each bag; close bags. Marinate in refrigerator 1 hour.

On 12-inch skewers, alternately thread chicken and plantain pieces, leaving space between pieces. Squeeze lime juice over skewers; sprinkle with salt and pepper.

Brush grill with oil. Place skewers on center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. Serve with tomato salsa.

This recipe yields 4 servings.

Comments: If using wooden skewers, soak in water 30 minutes before using so ends wont burn during grilling time.

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