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Thai Chicken Satay with Sticky Rice and Asian Spinach Salad

These chicken skewers are the perfect balance between sweet and spicy.  The pineapple caramelizes on the grill creating a lovely backdrop of citrusy sweetness.  But before the sweetness totally runs away, it gets grounded with Sriracha and spices.  Oh, and did I mention the peanut sauce?  It's not cloying or too much.....it's all sorts of just right.  And, trust me, you'll be lickin' your fingers as you head back for seconds!

Thai Pineapple Chicken Satay

Print Grocery List Print Recipe
Serves: 6 Total Time: 30 minutes

Ingredients

  • 2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces
  • 1 fresh pineapple, chopped into 1” pieces
  • 3 tablespoons olive oil
  • 1/3 cup coconut milk (lite is fine)
  • 1/4 teaspoon cornstarch
  • 1/3 cup crunchy peanut butter
  • Thai Peanut Pineapple Marinade/Sauce
  • 1/3 cup pineapple juice (use the small cans)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1-2 teaspoons sriracha/Asian hot red chili sauce
  • 1 teaspoon dry basil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper

  • Garnish (optional)
  • Freshly squeezed lime juice
  • Crushed peanuts
  • Green onions
  • Serve with steamed rice

Instructions

1

MARINADE:

2

In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1-4 hours.

3

TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)

4

When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.

5

Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.

6

THAI PEANUT SAUCE:

7

Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste.

8

Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice.

9

Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.

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