Pineapple Chicken Satay

Pineapple Chicken Satay Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 330
Fat 11.9 g
Satfat 1.8 g
Monofat 5.4 g
Polyfat 3.4 g
Protein 31.2 g
Carbohydrate 22.7 g
Fiber 2.2 g
Cholesterol 66 mg
Iron 1.4 mg
Sodium 528 mg
Calcium 28 mg

Ingredients

1/4 cup lower-sodium soy sauce
1/4 cup sweet chili sauce (such as Mae Ploy)
1/4 cup natural-style, crunchy peanut butter
2 teaspoons peanut oil
1/2 teaspoon curry powder
1 pound chicken breast tenders, cut lengthwise into 8 pieces
Cooking spray
1 1/2 cups diced pineapple
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper

Preparation

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

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

3. 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.

4. 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.

Note:

Bruce Weinstein and Mark Scarbrough,

June 2011
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