Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, thai pineapple chicken satay. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Thai pineapple chicken satay is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Thai pineapple chicken satay is something that I have loved my whole life. They’re nice and they look fantastic.
There is Satay Chicken and then there is Pineapple Peanut Satay Chicken! AKA the best Satay Chicken ever! 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!
To get started with this recipe, we have to prepare a few ingredients. You can have thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai pineapple chicken satay:
- Make ready 4 tbsp crunchy peanut butter
- Prepare 4 tbsp light soy sauce
- Make ready 2 tbsp brown sugar
- Make ready 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Prepare 2 tsp Sriracha sauce
- Prepare 1 tin coconut milk
- Make ready 100 g tinned pineapple
- Take 240 g jasmine rice
- Get 1 packer tenderstem broccoli
- Get 3-4 skinless, boneless chicken breast strips
This is gonna smell and look delicious. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Remove from heat and stir in peanut butter. Push the chicken and pineapple on to the skewers, alternating them, and put on to a foil-lined baking tray.
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. There's satay, and then there's real satay.
So that’s going to wrap this up with this exceptional food thai pineapple chicken satay recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
