Make the marinade: Combine wine with 1/2 cup syrup from the canned fruit in a large bowl. Add peppers, honey and chili sauce. Chill for 2 hours to allow favors to blend, then remove and reserve the peppers.

Meanwhile, to prepare the dipping sauce: blend yogurt, limes, ginger and brown sugar. Chill until ready to serve.

Marinate the chicken for 4 hours or overnight, then alternate chicken pieces with fruit on wooden skewers. Sprinkle with coconut flakes and a small dusting of cilantro.

Grill until chicken is cooked through and fruit is slightly blackened on the outside. Add the reserved peppers to the wild rice and serve as side along with dipping sauce.