date: 2020-09-02T10:22:22.707Z image: https://img-global.cpcdn.com/recipes/d3a465b29dcef671/751x532cq70/thai-pineapple-chicken-satay-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/d3a465b29dcef671/751x532cq70/thai-pineapple-chicken-satay-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/d3a465b29dcef671/751x532cq70/thai-pineapple-chicken-satay-recipe-main-photo.jpg author: Cameron Harrington ratingvalue: 4.2 reviewcount: 37354 recipeingredient: - "4 tbsp crunchy peanut butter" - "4 tbsp light soy sauce" - "2 tbsp brown sugar" - "4 tbsp curry powder" - "2 tsp ground turmeric" - "2 tsp Sriracha sauce" - "1 tin coconut milk" - "100 g tinned pineapple" - "240 g jasmine rice" - "1 packer tenderstem broccoli" - "3-4 skinless boneless chicken breast strips" recipeinstructions: - "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." categories: - Recipe tags: - thai - pineapple - chicken katakunci: thai pineapple chicken nutrition: 234 calories recipecuisine: American preptime: "PT15M" cooktime: "PT49M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai pineapple chicken satay. One of my favorites food recipes. This time, I'm gonna make it a 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. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite! Serve it with steamed jasmine rice - or with fluffy Asian Coconut Rice (it's amazing!). Thai pineapple chicken satay is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Thai pineapple chicken satay is something which I've loved my entire life. They're nice and they look wonderful. To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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 1. Get 4 tbsp light soy sauce 1. Get 2 tbsp brown sugar 1. Get 4 tbsp curry powder 1. Prepare 2 tsp ground turmeric 1. Get 2 tsp Sriracha sauce 1. Make ready 1 tin coconut milk 1. Make ready 100 g tinned pineapple 1. Get 240 g jasmine rice 1. Take 1 packer tenderstem broccoli 1. 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. 1. Preheat the oven to 180 degrees. 1. 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. 1. 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. 1. Boil jasmine rice for 10 minutes or according to instructions on the packet. 1. Steam tenderstem broccoli for 7 minutes. 1. 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 it up with this special food thai pineapple chicken satay recipe. Thanks so much for reading. I'm confident you will make this at home. There's 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, friends and colleague. Thanks again for reading. Go on get cooking!