How to Cook Appetizing Thai pineapple chicken satay

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. This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser.

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. You can cook Thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thai pineapple chicken satay

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

Thai Satay Stuffed Sweet PotatoYummly-Peanut Board. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. 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!) I have finally nailed the perfect chicken satay recipe! A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

Thai pineapple chicken satay step by step

1. 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..
2. Preheat the oven to 180 degrees..
3. 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..
4. 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..
5. Boil jasmine rice for 10 minutes or according to instructions on the packet..
6. Steam tenderstem broccoli for 7 minutes..
7. Serve..

More Asian inspired chicken dishes I love to make that are super quick and easy are General Tso's Chicken and Asian Peanut Noodles with. Place chopped chicken in a bowl together with the soy sauce. Stir to combine and set aside to marinate while you finish your other prep work. Come try our authentic Thai cuisine here at Pineapple Thai Cuisine in Chestnut Hill! Our menu features Chicken Satay, Papaya Salad, Tom Kha Gai, and Pad Thai!