Pineapple Chicken Satay

soy sauce

sweet chili sauce (such as Mae Ploy)

peanut butter

peanut oil

curry powder

chicken breast tenders,

Cooking spray

pineapple

⅓ cup vertically sliced red onion

cilantro

lime juice

red pepper

Combine the first 3 ingredients in a bowl, stirring with a whisk.


Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.


While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.


The chicken itself is delicious. After coating it in the spices and peanut oil, I let it sit for about 20  minutes to absorb the flavors. The fresh pineapple salsa was also a treat and went well with steamed short-grain brown rice and snow peas. I was less crazy about the sauce, finding it a bit thick and masking the delicious taste of the chicken. I would be inclined to either skip the sauce next time or just make half as much--and perhaps cut the amount of peanut butter in half as that really took over excessively. But still, delicious!

Fantastic!! The sweet and salty combination of the chicken sauce and pineapple was amazing together. Very satisfying and delicous. I served this with roasted broccoli and brown rice.

We did not enjoy this recipe at all. The pineapple was overwhelming and the peanut butter was too strong in the sauce.  We wil not make this again.

I loved this recipe!  It's very fresh, simple, delicious, and quick to make.  I don't think I used the correct chili sauce ( I used chili paste) so my sauce was very think.  Still, I used less of it and put everything on a bed of mixed green, turning this into a wonderful dinner salad that we will surely repeat!

I liked this recipe but felt the sauce had too much soy sauce.  It did not taste authentic.  I instead added a little soy and water (to thin it as the soy would have).  I also added a little brown sugar.  With my modifications I would give it 4 stars.

We enjoyed this and served it with couscous.

Great summer dish, pretty quick to put together for a weeknight.  Made the chicken on the grill.  The pineapple was a great addition to the spice in the chicken and sauce.

The pinnapple chutney was great, and the chicken was pretty simple. I attempted to use a 1/8 cup Siracha instead of sweet chili sauce. Although it wasn't too hot the sauce was inedible. Need to find "sweet chili sauce" as I would like to try this again,

This was really tasty. I made the recipe just as written and my boyfriend and I both really liked it. The only change I made was to use a mix of half hot chili sauce and half sweet just to add a little kick. 
I give it 4 out of 5 because though the cooking is really quick, the prep ends up making a bunch of dishes and a mess. It's worth it once in a while but not going to be something I throw together all the time. Highly recommended though!

We prepped to recipe, subbing hot chili for sweet and slicing less-expensive whole breasts.  Grilled chicken on the bbq.  Served with CL's coconut rice and crisp-steamed snow pea pods.  Very attractive on the plate, great combo of flavors.  Good summer supper.

delicious -will definitely make this again.  I also sauteed the chicken, which turned out well.  The sauce is absolutely delicious.  We served this with brown rice, also good with some extra sauce.  Didn't have pineapple, substituted with mango -also good.

This is really tasty! I marinated the chicken in olive oil, curry powder, satay powder and lime juice for an hour and left the red onion out of the pineapple chutney. It took about an hour from start to finish. Next time I won't thread the chicken on skewers, as this is time consuming, but will instead cook the strips in a frying pan. I served this with rice and snap peas - delicious!

The flavors in this recipe are wonderful.  My husband and stepson loved this dish!  This recipe took under an hour to prepare and I only made a few modifications to the recipe.  I served the chicken on a bed of rice and topped it all with the pineapple mixture.    

Modifications: I sliced three chicken breasts into strips.  I found that I needed to almost quadruple the peanut oil and curry mixture to coat the chicken breasts.  My chicken was in good size pieces, so I did not use skewers.  I sauteed the breasts on the stove top and then finished them in the oven @ 375 degrees.

pineapple chicken satay

Total: 20 minutes

Servings: 3

Cost: $13.73 /serving

Author : Bruce Weinstein and Mark Scarbrough

Ingredients

Instructions

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