Thai Pineapple Peanut Satay Chicken

We couldn’t get enough of these and the sauce is really easy to adjust to your liking of heat. For sure adding  in my rotation of favorites!

Thai Pineapple Peanut Satay Chicken

(Adapted from Carlsbad Cravings)

 

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2 pounds Chicken chopped into bite size pieces (4-6 chicken breasts)
1 fresh pineapple chopped into 1” pieces
3 tablespoons olive oil
1/3 cup coconut milk (lite is fine)
1/4 teaspoon cornstarch
1/3 cup crunchy peanut butter

Thai Peanut Pineapple Marinade/Sauce
1/3 cup canned pineapple juice*
1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoons fish sauce
1 tablespoon lime juice
1-2 teaspoons Sriracha/Asian hot red chili sauce
1 teaspoon dry basil
1 teaspoon ground garlic
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

Garnish (optional)
Freshly squeezed lime juice
crushed peanuts
green onions

 

MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together.

Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with 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 grill and heat to medium-high heat.

Drain marinade from chicken and thread chicken and pineapple 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.

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 through, about 10- 15 minutes depending on thickness of chicken.

THAI PEANUT SAUCE: Add 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/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste.