In the Kitchen: Peanut Pineapple Thai Chicken Satay

Let’s get cooking this week with a summer recipe, since June will bring us our warm summer weather, or at least we hope it will.  I thought I would take us to the grill for this one.  Kabobs are a favorite of mine, you have so many options with them and I know I have tried many myself.  Today’s recipe is one that I have tried and it has turned out quite well with lots of compliments. 

PEANUT PINEAPPLE THAI CHICKEN SATAY

Ingredients:

Thai peanut pineapple sauce: 

⅓ cup canned pineapple juice 

¼ cup low sodium soy sauce 

¼ cup of brown sugar, packed 

1 tbsp fish sauce 

1-2 tsp sriracha 

1 tsp dry basil 

1 tsp ground garlic 

½ tsp ground ginger 

¼ tsp black pepper 

Remaining ingredients: 

2 lbs chicken chopped into bite size pieces (4-6 chicken breasts)

1 fresh pineapple chopped into 1’ chunk pieces 

3 tbsp olive oil 

⅓ cup coconut milk 

¼ tsp cornstarch

⅓ cup crunchy peanut butter (creamy can be substituted if you do not have crunchy works) 

Garnish (optional):

Freshly squeezed lime juice 

Crushed peanuts

Green onions 

Instructions

Marinade: In a medium bowl, whisk Thai peanut pineapple chicken sauce ingredients together.  Add ¼ cup of the sauce with 3 tbsp of olive oil to a large freezer bag along with the chicken – marinade in the refrigerator for 1-4 hours 

Grill: If using wooden skewers soak them for at least 30 minutes in water prior to grilling

Thread chicken and pineapple chunks 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 the 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 should be thick but spreadable consistency.  If too thick, whisk in additional coconut milk or water to reach a desirable consistency.  If too thin, return to simmer until thickened.  

Brush grilled kebabs with the sauce and use remaining sauce as a dip.  Garnish with crushed peanuts, green onions and freshly squeezed lime juice (all optional).

I served this with rice as it was suggested and it was fantastic. 

And for those of you without a grill don’t fret, you can also use an oven and broil this recipe.

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 thorough, about 10-15 minutes depending on the thickness of your chicken.  

Hope you have the opportunity to try this recipe and comment to let me know what you thought of the flavor. 

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