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Thai Pineapple Chicken Satay

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Total Time: 30 minutes
Servings: 6

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

MARINADE:

  • 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.

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

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

THAI PEANUT SAUCE:

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