Directions: |
Directions:20 minutes prep. 10 minutes cook time.
In a medium bowl, whisk marinade ingredients together. Add 1/4 cup marinade and 3 Tbsp olive oil to a large freezer bag along with chicken. Marinate in refrigerator for 1-4 hours.
Soak wooden skewers at least 30 minutes before grilling, if using
When ready to cook, generously grease grill and heat to medium high heat (can also be cooked in oven, either on skewers or just in chunks in pan) Drain marinade from chicken and thread chicken and pineapple onto skewers.
Grill one side for about 5 minutes or until slightly charged. Flip and grill the other side until chicken is cooked through and slightly charred.
Oven broil: 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.
Add reserved 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 and pour over chicken and pineapple with rice.
Garnish if desired. |
This recipe for Chicken and Pineapple Thai Peanut Sauce Skewers is from