Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, thai pineapple chicken satay. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This Pineapple Peanut Satay Chicken recipe is an explosion of flavor in ever bite created by one sauce that doubles as the marinade (no double work!) This Satay Chicken can be grilled or oven broiled so you can love this explosion of flavor all year round! You might have noticed I have a thing. This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser. Try serving with rice to complement all of the flavours.
Thai pineapple chicken satay is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Thai pineapple chicken satay is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai pineapple chicken satay:
- Get 4 tbsp crunchy peanut butter
- Make ready 4 tbsp light soy sauce
- Get 2 tbsp brown sugar
- Make ready 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Take 2 tsp Sriracha sauce
- Prepare 1 tin coconut milk
- Prepare 100 g tinned pineapple
- Make ready 240 g jasmine rice
- Make ready 1 packer tenderstem broccoli
- Take 3-4 skinless, boneless chicken breast strips
Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more.
Instructions to make Thai pineapple chicken satay:
- In a mixing bowl, combine half of the following: peanut butter, soy sauce, brown sugar, curry powder, turmeric, and srirarcha. Add 1 cup of coconut milk and stir. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate for at least 1 hour.
- Preheat the oven to 180 degrees.
- Lay the chicken strips on a baking tray and cook for 20 minutes or until cooked through. Turn half way and brush on any leftover marinade.
- Satay sauce: combine the remaining ingredients (except the pineapple) in a saucepan and simmer gently, stirring constantly for 10 minutes or until it thickens slightly. Add the pineapple and heat through.
- Boil jasmine rice for 10 minutes or according to instructions on the packet.
- Steam tenderstem broccoli for 7 minutes.
- Serve.
The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time. The sweet, pungent marinade for these chicken satays includes fish sauce, lemongrass, sugar, lime, and turmeric, which embeds the chicken with flavor even after a relatively short soak of only an hour.
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