Thai pineapple chicken satay rings in grilling season with an ethnic twist. Marinated chicken threaded with sweet pineapple and crunchy bell peppers and grilled to perfection.
Equipment
8 each Bamboo or Steel Skewers
Ingredients
Skewers
44 ozChicken breasts- boneless, skinless, and cubed
1cupRed bell peppers- large dice
1cupPineapple- large chunk
⅓cupCoconut milk- lite
⅓cupPeanut butter- natural, no sugar added
Marinade
2TablespoonsOlive oil
⅓cupSoy sauce- low sodium
2TablespoonsLight brown sugar
1TablespoonLime juice- fresh
2TablespoonsSriracha- or favorite chili sauce
1teaspoonBasil- dry
1teaspoonGarlic powder
½teaspoonGinger- ground
¼teaspoonBlack pepper- ground
Instructions
If using bamboo skewers, soak thoroughly in water to moisten and prevent burning.
Preheat oven to 375° F.
Thread chicken cubes on skewers, alternating chicken, pineapple and pepper. Then repeat until skewers are full.
Mix marinade ingredients together.
Toss built skewers in marinade and place skewers in a pan in refrigerator. Marinate for at least 30 minutes or at most overnight (not much longer or the pineapple with degrade).
Place on a lightly greased baking sheet and place in oven for 10-12 minutes or until chicken reaches an internal temperature of 160° F. Grilling outside is also good!
After grilling or roasting, pour marinade into a pot and bring to a complete boil.
Add peanut butter and coconut milk to the boiled marinade, and simmer until desired thickness. If the sauce is too thick add 1 Tablespoon of water at a time until desired consistency is achieved.
Spread 1 Tablespoon of sauce onto each skewer and serve.