Pineapple Chicken Satay Recipes

CHICKEN SATAY

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

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.

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.

CHICKEN SATAY SKEWERS

Steps:

• In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
• Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
• Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

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 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.