You are here: Home » Recipes » Pineapple Chicken Satay Pineapple Chicken Satay Yield 4 servings PrintEmail Ingredients Chicken1-1/4 pound boneless, skinless chicken breasts, trimmed and cut into chunks1/2 fresh pineapple, peeled and cut into chunks (about 50 pieces)1 cup unsweetened coconut milk2 tablespoons sesame oil1/4 cup soy sauce1 tablespoon fresh ginger, minced1 tablespoon brown sugar1 bunch scallions, cut into thin sticks, to garnishDipping Sauce2/3 cup creamy peanut butter1/4 cup unsweetened coconut milk1/2 cup pineapple juice1/4 cup soy sauce1 tablespoon brown sugar1 tablespoon fresh ginger, chopped2 cloves garlic, chopped3 tablespoons scallions, minced1/8 teaspoon hot pepper sauce Instructions 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.