Recipe of Homemade Thai pineapple chicken satay

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, thai pineapple chicken satay. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Thai pineapple chicken satay is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Thai pineapple chicken satay is something that I have loved my whole life. They’re fine and they look wonderful.

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.

To get started 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:

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

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.

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. There is Satay Chicken and then there is Pineapple Peanut Satay Chicken!

So that’s going to wrap it up with this special food thai pineapple chicken satay recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!