Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thai pineapple chicken satay. One of my favorites food recipes. For mine, 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. Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /ˈsæteɪ/ SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser.
Thai pineapple chicken satay is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Thai pineapple chicken satay is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai pineapple chicken satay:
- Prepare 4 tbsp crunchy peanut butter
- Take 4 tbsp light soy sauce
- Prepare 2 tbsp brown sugar
- Make ready 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Get 2 tsp Sriracha sauce
- Make ready 1 tin coconut milk
- Get 100 g tinned pineapple
- Get 240 g jasmine rice
- Make ready 1 packer tenderstem broccoli
- Prepare 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 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. On the grill, in order to maintain juiciness, a careful eye must be kept to ensure the chicken is pulled.
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 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. On the grill, in order to maintain juiciness, a careful eye must be kept to ensure the chicken is pulled. 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!
So that is going to wrap it up for this exceptional food thai pineapple chicken satay recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
