Simple Way to Make Quick 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. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite!

This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser. Try serving with rice to complement all of the flavours. Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /ˈsæteɪ/ SA-tay), or sate in Indonesian and Malay spelling, is an Indonesian more precisely Javanese cuisine of seasoned, skewered and grilled meat. You can have 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. Prepare 4 tbsp of light soy sauce.
3. You need 2 tbsp of brown sugar.
4. Prepare 4 tbsp of curry powder.
5. It's 2 tsp of ground turmeric.
6. It's 2 tsp of Sriracha sauce.
7. It's 1 tin of coconut milk.
8. You need 100 g of tinned pineapple.
9. It's 240 g of jasmine rice.
10. Prepare 1 of packer tenderstem broccoli.
11. Prepare 3-4 of skinless, boneless chicken breast strips.

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 Chicken Satay with Grilled Pineapple. Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices.

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..

Lightly coat pineapple slices with cooking spray or brush with oil. 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.