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
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
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)
Freshly squeezed lime juice
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.