CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Thai Pineapple Peanut Chicken Satay {a Carlsbad Cravings Recipe}

6/30/2015

0 Comments

 
Picture
Thai Pineapple Peanut Chicken Satay (a Carlsbad Cravings Recipe)
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

Ingredients: 
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

Garnish (optional)
crushed peanuts
green onions
toasted sesame 


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  

Finished Peanut Sauce, Marinated Chicken and Pineapple
On grill
grilled and ready to eat! (I served sauce on the side)
0 Comments



Leave a Reply.

    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email