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Pineapple Chicken Satay

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)

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

Nutrition 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

How to Make It

  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.