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The ingredients needed to make Thai pineapple chicken satay:
- You need 4 tbsp crunchy peanut butter
- Prepare 4 tbsp light soy sauce
- Provide 2 tbsp brown sugar
- Take 4 tbsp curry powder
- Take 2 tsp ground turmeric
- Get 2 tsp Sriracha sauce
- You need 1 tin coconut milk
- Get 100 g tinned pineapple
- Prepare 240 g jasmine rice
- Use 1 packer tenderstem broccoli
- Use 3-4 skinless, boneless chicken breast strips
Steps 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.
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. On the grill, in order to maintain juiciness, a careful eye must be kept to ensure the chicken is pulled. Thai Grilled Chicken Satay with Pineapple.
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