Let’s get cooking this week with a summer recipe, since June will bring us our warm summer weather, or at least we hope it will. I thought I would take us to the grill for this one. Kabobs are a favorite of mine, you have so many options with them and I know I have tried many myself. Today’s recipe is one that I have tried and it has turned out quite well with lots of compliments.
PEANUT PINEAPPLE THAI CHICKEN SATAY
Ingredients:
Thai peanut pineapple sauce:
⅓ cup canned pineapple juice
¼ cup low sodium soy sauce
¼ cup of brown sugar, packed
1 tbsp fish sauce
1-2 tsp sriracha
1 tsp dry basil
1 tsp ground garlic
½ tsp ground ginger
¼ tsp black pepper
Remaining ingredients:
2 lbs chicken chopped into bite size pieces (4-6 chicken breasts)
1 fresh pineapple chopped into 1’ chunk pieces
3 tbsp olive oil
⅓ cup coconut milk
¼ tsp cornstarch
⅓ cup crunchy peanut butter (creamy can be substituted if you do not have crunchy works)
Garnish (optional):
Freshly squeezed lime juice
Crushed peanuts
Green onions
Instructions:
Marinade: In a medium bowl, whisk Thai peanut pineapple chicken sauce ingredients together. Add ¼ cup of the sauce with 3 tbsp of olive oil to a large freezer bag along with the chicken – marinade in the refrigerator for 1-4 hours
Grill: If using wooden skewers soak them for at least 30 minutes in water prior to grilling
Thread chicken and pineapple chunks onto skewers
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.
Thai Peanut sauce: Add the 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 should be thick but spreadable consistency. If too thick, whisk in additional coconut milk or water to reach a desirable consistency. If too thin, return to simmer until thickened.
Brush grilled kebabs with the sauce and use remaining sauce as a dip. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (all optional).
I served this with rice as it was suggested and it was fantastic.
And for those of you without a grill don’t fret, you can also use an oven and broil this recipe.
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 thorough, about 10-15 minutes depending on the thickness of your chicken.
Hope you have the opportunity to try this recipe and comment to let me know what you thought of the flavor.
Realtors Jen and Larry Lindt 