Thai Pineapple Peanut Satay Chicken
Chicken and fresh pineapple marinated in a Thai peanut-pineapple sauce, skewered and grilled, then brushed with a rich crunchy peanut satay sauce.
🍳 Cook: 10 min
Ingredients
| 2 pounds | 905 g | chicken, chopped into bite-size pieces (4-6 chicken breasts) |
| 1 | fresh pineapple, chopped into 1" pieces | |
| 3 tablespoons | 45 ml | olive oil |
| 1/3 cup | 80 ml | coconut milk |
| 1/4 teaspoon | 1.3 ml | cornstarch |
| 1/3 cup | 80 ml | crunchy peanut butter |
| 1/3 cup | 80 ml | canned pineapple juice |
| 1/4 cup | 60 ml | low sodium soy sauce |
| 1/4 cup | 60 ml | brown sugar, packed |
| 1 tablespoon | 15 ml | fish sauce |
| 1 tablespoon | 15 ml | lime juice |
| 1-2 teaspoons | 5–10 ml | Sriracha / Asian hot red chili sauce |
| 1 teaspoon | 5 ml | dry basil |
| 1 teaspoon | 5 ml | ground garlic |
| 1/2 teaspoon | 2.5 ml | ground ginger |
| 1/4 teaspoon | 1.3 ml | black pepper |
Instructions
- Marinade: In a medium bowl, whisk the Thai Peanut Pineapple Marinade/Sauce ingredients together. Add 1/4 cup of this marinade and 3 tablespoons olive oil to a large freezer bag along with the chicken. Marinate in the refrigerator 1-4 hours.
- To grill: Soak wooden skewers at least 30 minutes in water before grilling. When ready to cook, generously grease the grill and heat to medium-high. Drain the marinade from the chicken and thread the chicken and pineapple onto skewers.
- Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until the chicken is cooked through and slightly charred.
- To oven broil (alternative): Soak wooden skewers at least 30 minutes. Line a baking sheet with 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.
- Thai peanut sauce: Add the reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in the cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in the peanut butter. The sauce should be thick but spreadable — thin with coconut milk or water if too thick, or simmer if too thin. Taste and adjust with Sriracha, lime and brown sugar.
- Brush the grilled kebabs with sauce and use the remaining sauce as a dip, or thin it with water and pour over the chicken and pineapple with rice.
- Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed. Best served with rice.
Notes: Salt to taste, as it varies between peanut butters. Do NOT use fresh pineapple juice — its bromelain will make the chicken mushy; use canned.