Pineapple Chicken Satay

  • Yield: 4 servings


1-1/4pound boneless, skinless chicken breasts, trimmed and cut into chunks
1/2 fresh pineapple, peeled and cut into chunks (about 50 pieces)
1cup unsweetened coconut milk
2tablespoons sesame oil
1/4cup soy sauce
1tablespoon fresh ginger, minced
1tablespoon brown sugar
1bunch scallions, cut into thin sticks, to garnish
Dipping Sauce
2/3cup creamy peanut butter
1/4cup unsweetened coconut milk
1/2cup pineapple juice
1/4cup soy sauce
1tablespoon brown sugar
1tablespoon fresh ginger, chopped
2cloves garlic, chopped
3tablespoons scallions, minced
1/8teaspoon hot pepper sauce


  1. In medium bowl, whisk together all ingredients except chicken, pineapple and scallions.  Stir in chicken pieces and marinate in refrigerator for at  least 1 hour and up to 12 hours.
  2. Prepare grill to heat coals or preheat oven to 375F.  Soak 4-inch wooden skewers in water for at least 10 minutes.
  3. Stir pineapple into marinade.  Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer.  Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.
  4. To serve, arrange skewers on platter and garnish with scallion.  Pass with dipping sauce.
  5. To make Dipping Sauce: In blender or food processor, blend all ingredients until smooth.  Set aside at room temperature until needed.  Serve with chicken satay.

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