Pineapple Chicken Satay Food

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.

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:

• Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
• Add the coconut milk, and bring to a boil.
• Stir in the peanuts, and season with soy sauce.
• Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
• Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
• Coat the chicken with spice paste, and season with salt and pepper.
• Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
• Do not overcook, or the chicken will become rubbery.
• Serve with peanut sauce.

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.

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.