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Pineapple Chicken Satay

Recipe by National Chicken Council

Chicken: 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

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.
Prepare grill to heat coals or preheat oven to 375F. Soak 4-inch wooden skewers in water for at least 10 minutes.
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.
To serve, arrange skewers on platter and garnish with scallion. Pass with dipping sauce.
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.