In a food processor, puree ginger, garlic, peppercorns, cilantro, soy sauce and oil.
Place puree in a bowl,add chicken and marinate,covered,in the refrigerator for 1 hour.
In a saucepan, combine mango, cantaloupe, pineapple, sugar, cumin, coconut, peanuts, jalapeño and 1 cup of water. Bring to a simmer over medium heat and cook until thickened, about 20 minutes.
Preheat grill to hot.
Grill chicken for 30 minutes, or until cooked through. Serve with tropical fruit chutney.