Heat oil in a saucepan over medium heat. Add the onion and half the chilli and cook for 4 minutes until soft. Add the satay sauce and coconut milk, bring to a simmer. Simmer, stirring often for 5 minutes until the sauce thickens slightly. Stir in kecap manis. Cool.
Halve the Minicaps® and remove any seeds. Cut the chicken into 5cm pieces. Cut the pineapple into 1 ½ cm thick pieces. Using two skewers at a time, (see tip), thread the Minicaps®, chicken and pineapple onto skewers. Arrange in a single layer on a tray. Spoon over ¼ cup of the satay sauce, turning to coat.
For the salad, combine all ingredients together. Season and drizzle with extra virgin olive oil. Refrigerate until ready to serve.
Preheat a greased barbecue plate or grill. Cook skewers in batches, turning often for 8-10 minutes or until chicken is cooked through.
Warm the satay sauce, stir in the peanuts and spoon into a bowl. Top with remaining chili. Serve with skewers and salad.