Cut the mango into 2 cm (¾ inch) pieces and cut the pineapple into small wedges. Cut the bananas into thick slices. Skewer the fruit on to metal or presoaked wooden skewers, alternating the fruits.
Mix together the chilli and salt and set aside.
Preheat a griddle pan to medium heat and grill the skewers on each side for 3 minutes until golden and caramelized. Remove the skewers from the heat, sprinkle with the salt chilli mix and serve.