Chicken Satay W Pineapple Food

CHICKEN SATAY W/PEANUT-COCONUT SAUCE

Steps:

• mix first 8 ingredients, remove 3/4 and refrigerate.
• cut chicken into strips and marinate in remaining sauce for 1 hour.
• heat broiler, thread strips onto skewers and broil about 6 minutes.
• bring refrigerated sauce to room temp and use as a dip for the chicken.

PINEAPPLE CHICKEN SATAY

Steps:

• Combine first 3 ingredients in a bowl, stirring with a whisk.
• Place peanut oil, curry powder, and chicken in a bowl, toss to coat.
• Thread chicken onto 8 (6 inch) skewers.
• Heat a grilling pan over medium-high heat, and coat with cooking spray.
• Add chicken to pan, cook 4 minutes on each side, or until chicken is done.
• While chicken cooks, combine pineapple, red onion, cilsntro, lime juice, and red pepper.
• Serve chicken with soy sauce mixture, and pineapple mixture.

CHICKEN SATAY

Steps:

• Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
• If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
• Place the chicken strips in a plastic freezer bag.
• Add all the marinating ingredients and gently toss until well mixed.
• Let the chicken marinate in the fridge for at least 2 to 24 hours.
• When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
• Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
• Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
• The satays are done when they have turned golden brown and crispy along the edges.
• Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

CHICKEN SATAY W/ PEANUT SAUCE

Steps:

• Chicken Satay.
• Combine chili sauce, garlic and sesame oil in bowl.
• Cut chicken into strips.
• Marinate in sauce for 1 hour plus.
• Thread chicken onto wooden skewers.
• Broil for 6 minutes on each side or until cooked.
• Add vegetables to create lettuce wraps.
• Peanut Sauce.
• Combine all ingredients and whisk until well blended.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

THAI PINEAPPLE PEANUT CHICKEN SATAY RECIPE - (4.5/5)

Steps:

• MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better). 2.TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling) 3.When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers. 4.Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred. 5.TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. 6.THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste. 7.Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice. 8.Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.* 9.Best served with rice. Notes *The need or amount of salt greatly varies between peanut butters, so salt to taste. **Total time does not include marinating chicken.

CHICKEN SATAY W/ PINEAPPLE

Steps:

• Slice chicken into long slender strips.
• Combine sesame oil, pineapple juice and chili sauce into bowl.
• Place chicken into bowl with marinade and keep refrigerated for 1 hour.
• Use cooking spray on a baking sheet or foil and place pineapple on pan and sprinkle with cinnamon.
• Turn on broiler.
• Place pineapple on bottom rack.
• Skewer chicken and place on baking sheet.
• Place chicken on top rack. Turn when cooked and repeat till slightly charred.
• Pineapples should be slightly candied.
• Serve with satay sauce and jasmin rice.