Thai pineapple chicken satay. This Pineapple Peanut Satay Chicken recipe is an explosion of flavor in ever bite created by one sauce that doubles as the marinade (no double work!) This Satay Chicken can be grilled or oven broiled so you can love this explosion of flavor all year round! You might have noticed I have a thing. Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /ˈsæteɪ/ SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Satay or chicken satay conjures up a mental picture of perfectly grilled and nicely charred chicken While Thai chicken sate are tasty, they are inferior to the scrumptious and rich flavors of. Thai Chicken Satay with Grilled Pineapple. You can have Thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Thai pineapple chicken satay

You need 4 tbsp of crunchy peanut butter.
You need 4 tbsp of light soy sauce.
You need 2 tbsp of brown sugar.
You need 4 tbsp of curry powder.
It's 2 tsp of ground turmeric.
You need 2 tsp of Sriracha sauce.
Prepare 1 tin of coconut milk.
It's 100 g of tinned pineapple.
Prepare 240 g of jasmine rice.
It's 1 of packer tenderstem broccoli.
Prepare 3-4 of skinless, boneless chicken breast strips.

Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. This is "Thai Pineapple Peanut Chicken Satay" by Visual Arcade Creative on Vimeo, the home for high quality videos and the people who love them.

Thai pineapple chicken satay instructions

In a mixing bowl, combine half of the following: peanut butter, soy sauce, brown sugar, curry powder, turmeric, and srirarcha. Add 1 cup of coconut milk and stir. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate for at least 1 hour..
Preheat the oven to 180 degrees..
Lay the chicken strips on a baking tray and cook for 20 minutes or until cooked through. Turn half way and brush on any leftover marinade..
Satay sauce: combine the remaining ingredients (except the pineapple) in a saucepan and simmer gently, stirring constantly for 10 minutes or until it thickens slightly. Add the pineapple and heat through..
Boil jasmine rice for 10 minutes or according to instructions on the packet..
Steam tenderstem broccoli for 7 minutes..
Serve..

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time. There's satay, and then there's authentic Thai beef or chicken satay.