These savory skewers are filled with grilled chicken and fresh pineapple chunks, served with a delectable peanut sauce made with SKIPPY® Peanut Butter. The creamy, nutty flavor of the peanut sauce perfectly complements the savory chicken and sweet pineapple, creating a mouthwatering combination that’s sure to satisfy your taste buds.
Ingredients
6 servings
| Grilled Chicken Satay | |
|---|---|
| ¼ | cup coconut milk |
| 2 | tablespoons soy sauce |
| 2¼ | teaspoons curry powder |
| 1½ | teaspoons turmeric |
| 3 | cloves garlic, minced |
| 1 | tablespoon freshly grated ginger |
| 1 | tablespoon brown sugar |
| 2 | pounds boneless, skinless chicken thighs, cut into 1-inch chunks |
| 2 | cups fresh pineapple chunks |
| 1 | tablespoon oil |
| Kosher salt and freshly ground black pepper, to taste |
| Peanut Sauce | |
|---|---|
| ½ | cup SKIPPY® Peanut Butter |
| 2 | tablespoons water |
| 1 | tablespoon soy sauce |
| 1 | tablespoon freshly squeezed lime juice |
| 2 | teaspoons brown sugar |
| 2 | teaspoons chili garlic sauce, or more, to taste |
| 1 | teaspoon freshly grated ginger |
| Suggested toppings: Chopped green onions, mint leaves, mixed greens, chopped peanuts and crushed red pepper |
Directions
For the Grilled Chicken Satay
In medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Transfer mixture to a large resealable plastic bag. Add chicken. Marinate in refrigerator 2 hours.
Heat grill to medium high heat. Drain chicken from the marinade; discard marinade. Thread chicken and pineapple onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165®F, about 12-15 minutes. Serve with peanut sauce and suggested toppings.
For the Peanut Sauce
In small bowl whisk together ingredients.
