Pineapple Chicken Satay

  • Yield 4 servings


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



Get every new post delivered to your Inbox.

Join 241 other followers