Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai pineapple chicken satay. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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. Try serving with rice to complement all of the flavours.

Thai pineapple chicken satay is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Thai pineapple chicken satay is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have thai pineapple chicken satay using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai pineapple chicken satay:

1. Prepare 4 tbsp crunchy peanut butter
2. Prepare 4 tbsp light soy sauce
3. Get 2 tbsp brown sugar
4. Get 4 tbsp curry powder
5. Take 2 tsp ground turmeric
6. Prepare 2 tsp Sriracha sauce
7. Get 1 tin coconut milk
8. Get 100 g tinned pineapple
9. Prepare 240 g jasmine rice
10. Prepare 1 packer tenderstem broccoli
11. Prepare 3-4 skinless, boneless chicken breast strips

This is "Thai Pineapple Peanut Chicken Satay" by Visual Arcade Creative on Vimeo, the home for high quality videos and the people who love them. 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.

Steps 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.

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. 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.

So that is going to wrap this up for this exceptional food thai pineapple chicken satay recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!