Skewered chicken and vegetables with fiery mango-chutney

Chicken:
Wash the chicken breast, tap dry and dice into mouth-size pieces. Clean the vegetables. Half the pepper and cut into pieces. Cut the zucchini into slices. Strain the juice from the pineapple pieces. Combine all marinade ingredients: lime juice, honey, oil, salt and pepper. Place the pieces of meat into a clean container and pour in the marinade, mixing well. Marinate by refrigerating for at least one hour. 
Skewer the chicken, pepper, zucchini, pineapple and tomatoes, one after the other. Grill the chicken skewers.
Chutney:
Peel the mangoes, cut them up into small pieces and mix with garlic, ginger, chili, vinegar, sugar and some salt.
Place the mixture into a small pot, uncovered, and bring it gently to the boil at low heat.
Cover the pot and cook for a further 10 minutes.
Remove from heat and allow to cool. Lightly puree the mixture.
Add the chopped cashew nuts and place in the refrigerator to serve cold.