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

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.

Meanwhile, make the Tomato Salsa: In a small aluminum foil pan place tomatoes, stem-side down. Place pan on cooking grate. Grill 15 to 20 minutes or until blackened. Remove and discard tomato skins. Mash tomatoes; set aside.

Heat oil in small saucepan. Add red onion and chile; cook and stir 2 minutes. Add garlic and mashed tomato; simmer 5 minutes. Keep warm until skewers are ready.

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 skewers with oil and place in center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. Serve with warm Tomato Salsa.

This recipe yields 4 servings.

Wine Recommendation: A clean and citrusy Sauvignon Blanc from Sonoma - especially a Semillon blend - will evoke all the individual flavors of the marinade.

Beer Recommendation: Nut Brown Ale, which is somewhat sweet and mildly spicy, wont be the least bit intimidated by this upstart combination of flavors.

Comments: Fire up the grill and hang up the hammock. This entree will make you feel tropical all over.

Notes: Plantain ripen slowly, so buy them several days ahead of time if you cant find them ripe in the store. (Unripe ones are green in color, semi-ripe ones are mottled yellow and black. Ripe ones are black.) If using wooden skewers, soak in water 30 minutes before using so ends wont burn during grilling time.

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