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Thai Pineapple Peanut Satay Chicken Recipe

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This recipe for Thai Pineapple Peanut Satay Chicken is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (I like Chaokoh)
1/4 teaspoon cornstarch
1/3 cup crunchy peanut butter
Freshly squeezed lime juice
Crushed peanuts
Green onions


Marinade/Sauce:
1/3 cup canned pineapple juice*
1/4 cup low sodium 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
Directions:
Directions:
1. 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.
2. TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)
3. When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
4. 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.
5. 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.
6. 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.
7. 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.
8. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.*
9. Best served with rice.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
*You can substitute Oyster Sauce for fish sauce.
**The need or amount of salt greatly varies between peanut butters, so salt to taste.
***Total time does not include marinating chicken.
****DO NOT USE fresh pineapple juice as it contains the enzyme bromelain which will leave your chicken mushy. In CANNED pineapple, however, the bromelain is extracted so the juice will infuse your chicken with flavor without becoming mushy.

 

 

 

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