Pineapple Chicken Satay

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 11.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.4g
  • Protein: 31.2g
  • Carbohydrate: 22.7g
  • Fiber: 2.2g
  • Cholesterol: 66mg
  • Iron: 1.4mg
  • Sodium: 528mg
  • Calcium: 28mg

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. 1. Combine the first 3 ingredients in a bowl, stirring with a whisk.
  2. 2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
  3. 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. 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.
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