Thai pineapple chicken satay
Thai pineapple chicken satay

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, thai pineapple chicken satay. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai pineapple chicken satay is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Thai pineapple chicken satay is something that I’ve loved my whole life.

There is Satay Chicken and then there is Pineapple Peanut Satay Chicken! AKA the best Satay Chicken ever! 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!

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

Come try our authentic Thai cuisine here at Pineapple Thai Cuisine in Chestnut Hill! Our menu features Chicken Satay, Papaya Salad, Tom Kha Gai, and Pad Thai! Find us near Hammond Pond on Boylston Street! Order online for carryout or delivery!

Instructions 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.

Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience. For a really authentic Thai experience, cook the Chicken Satay over charcoal like it's done in Thailand! Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. In a small saucepan over medium heat, combine lemongrass and coconut milk.

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