Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai pineapple chicken satay. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Thai pineapple chicken satay is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Thai pineapple chicken satay is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite!
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 that.
The ingredients needed to make Thai pineapple chicken satay:
- Make ready 4 tbsp crunchy peanut butter
- Get 4 tbsp light soy sauce
- Take 2 tbsp brown sugar
- Make ready 4 tbsp curry powder
- Make ready 2 tsp ground turmeric
- Make ready 2 tsp Sriracha sauce
- Get 1 tin coconut milk
- Get 100 g tinned pineapple
- Make ready 240 g jasmine rice
- Prepare 1 packer tenderstem broccoli
- Make ready 3-4 skinless, boneless chicken breast strips
Thai Chicken Satay with Grilled Pineapple. Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil.
Steps 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.
Thai Grilled Chicken Satay with Pineapple. 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.
So that’s going to wrap it up with this exceptional food thai pineapple chicken satay recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
