Thai pineapple chicken satay
Thai pineapple chicken satay

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai pineapple chicken satay. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Thai pineapple chicken satay is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Thai pineapple chicken satay is something that I have loved my entire life.

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 particular recipe, we must prepare a few components. You can have thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai pineapple chicken satay:
  1. Prepare 4 tbsp crunchy peanut butter
  2. Make ready 4 tbsp light soy sauce
  3. Take 2 tbsp brown sugar
  4. Prepare 4 tbsp curry powder
  5. Get 2 tsp ground turmeric
  6. Prepare 2 tsp Sriracha sauce
  7. Get 1 tin coconut milk
  8. Prepare 100 g tinned pineapple
  9. Prepare 240 g jasmine rice
  10. Get 1 packer tenderstem broccoli
  11. Prepare 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. The closest to my favorite satay served at my Thai restaurant.

Instructions to make Thai pineapple chicken satay:
  1. 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.
  2. Preheat the oven to 180 degrees.
  3. 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.
  4. 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.
  5. Boil jasmine rice for 10 minutes or according to instructions on the packet.
  6. Steam tenderstem broccoli for 7 minutes.
  7. Serve.

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. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Online ordering menu for Pineapple Thai Cuisine (Chestnut Hill).

So that is going to wrap this up for this special food thai pineapple chicken satay recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!