I love grilled pineapple! This recipe from Jen over at Carlsbad Cravings takes it one step beyond!
I remember my Mom making a similar dish for my 'Sweet 16' party which was a Hawaiian Luau theme. Everyone raved about that party, and the food and this recipe made me feel nostalgic by taking me back all those years... over 30 years?! I love the addition of a marinade that turns into a peanut sauce/dip (I think that is some of the Thai inspiration in this recipe) It all works together and makes one fantastic dinner! The best part- you can cut up all your chicken and let that marinade and have your pineapple cut and read to go - all the night before, so it will be ready to grill the next day according to your schedule. ~Enjoy! Diane
and a huge thank you to Jen for such a great recipe!!
Thai Pineapple Peanut Chicken Satay
2 pounds chicken breast meat - cut into bite size pieces
1 fresh pineapple, cut into 1” pieces
3 tablespoons olive oil
1/3 cup coconut milk (can substitute evaporated milk with 1/4 tsp coconut extract)
1/4 teaspoon cornstarch or tapioca flour
1/3 cup peanut butter, crunchy preferred for this recipe
Thai Peanut Pineapple Marinade/Sauce:
1/4 cup soy sauce
1/4 cup brown sugar, packed
1 tablespoons fish sauce
1 tablespoon lime juice
1-2 teaspoons sriracha red chili sauce
1 teaspoon dry basil
1 teaspoon ground garlic
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Directions for Grilling or Broiling:
The Marinade: the chicken. In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Take a 1/4 cup of this Marinade (refrigerate the rest for making the peanut sauce) plus 3 tablespoons olive oil and add with chicken to to a large Ziploc bag. Place the bag of the chicken in your refrigerator for at least 1 hour: or longer (the longer the better, can go overnight).
Grill: When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
Grill on one side for about 5 minutes or until slightly charred. Carefully flip and grill the other side until chicken is cooked through and slightly charred.
Broil: 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 through, about 10- 15 minutes depending on thickness of chicken.
The Sauce: Take the remaining reserved Thai Peanut Pineapple Marinade, add to a small saucepan. 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. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened.
Taste and add more sriracha, lime, or brown sugar, if needed.
Use Sauce as a Dip or Brush grilled kebabs before serving.
Note: if using wooden skewers - soak in water at least 30 minutes in water before grilling to prevent burning skewers. Serve this dish with cooked rice.
Recipe adapted from: Jen at Carlsbad Cravings "Thai Pineapple Peanut Chicken Satay"
Photos by: Diane Baker for Canning and Cooking at Home