Pineapple Chicken Satay

This recipe was in the June 2011 issue of Cooking Light. As soon as I read it I knew I had to try it.....and it did not disappoint. A have just a couple suggestions to add. Since my plan was to grill the chicken I soaked the skewers for a few minutes in water prior to threading the chicken. This keeps the skewers from catching on fire. I am also not a huge fan of cilantro so I cut the recipe down to 1 tablespoon. For those of you who have children with peanut allergies, obviously this is not a recipe for you to try. 

 

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 (if you are using a grill pan)
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
1. Combine the first 3 ingredients in a bowl, stirring with a wisk.

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.

 

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

Calories: 330 Fat 11.9g (sat. 1.8g, mono 5.4g, poly 3.4g); Protein 31.2g; Carb 22.7 g; Fiber 2.2g; Chol 66mg;
 Iron 1.4 mg; Sodium 528 mg; Calc 28 mg

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