Posted on by Shane Wilson

Thai Pineapple Peanut Chicken Satay

There is peanut chicken satay and then there is the BEST Thai Pineapple Peanut Chicken Satay!  One sauce, tons of flavor, can be grilled or oven broiled, so you can love this explosion of flavor all year round. 

This is an great summer recipe that is quick and easy to prepare.

PREP TIME 20 mins

COOK TIME 10 mins

TOTAL TIME 30 mins

INGREDIENTS
  • 450 – 500 grams chicken (4-6 chicken breasts) chopped into bite size pieces
  • 1 fresh pineapple, chopped into 1 inch 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 soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1-2 teaspoons 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

INSTRUCTIONS
  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 hour up to overnight (the longer the better).
  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 non-stick 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 chili sauce, 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.
 

NOTES
*The need or amount of salt greatly varies between peanut butters, so salt to taste.
**Total time does not include marinating chicken.

Recipe sourced from: carlsbadcravings.com