Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, thai pineapple chicken satay. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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! You might have noticed I have a thing. This Thai Pineapple Peanut Chicken Satay is guaranteed to be a crowd pleaser.
Thai pineapple chicken satay is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Thai pineapple chicken satay is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai pineapple chicken satay:
- Prepare 4 tbsp crunchy peanut butter
- Prepare 4 tbsp light soy sauce
- Take 2 tbsp brown sugar
- Make ready 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Take 2 tsp Sriracha sauce
- Prepare 1 tin coconut milk
- Take 100 g tinned pineapple
- Take 240 g jasmine rice
- Prepare 1 packer tenderstem broccoli
- Make ready 3-4 skinless, boneless chicken breast strips
Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. 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.
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.
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. Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Satay or chicken satay conjures up a mental picture of perfectly grilled and nicely charred chicken While Thai chicken sate are tasty, they are inferior to the scrumptious and rich flavors of. The sweet, pungent marinade for these chicken satays includes fish sauce, lemongrass, sugar, lime, and turmeric, which embeds the chicken with flavor even after a relatively short soak of only an hour.
So that’s going to wrap this up with this special food thai pineapple chicken satay recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
