2 pounds Chicken chopped into bite size pieces (4-6 chicken breasts)
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
1/4 cup low sodiuim 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
Freshly squeezed lime juice
- 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.
- TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.
- 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.*
- Best served with rice.
*The need or amount of salt greatly varies between peanut butters, so salt to taste.
**Total time does not include marinating chicken.
Original Recipes visit: Thai Pineapple Peanut Chicken Satay @ carlsbadcravings.com