Tuesday, September 27, 2016

Spicy Thai Chicken Satay with Grilled Pineapple


Still feeling the summer heat?  We are. 

Even though the season has officially changed to Fall we are still getting 100+ heat in Los Angeles.  Typical for this time of year, we don't really get the fall weather until late October.  So it's still grilling season!  We love that we can actually grill all year round.  Grilled meat is the best, isn't it?

This weekend I was looking through another of my cooking magazines by BHG and came across a recipe for Thai Chicken Satay with Grilled Pineapple.  YUM!  You had me at satay!  So I decided to make this yummy dish with a few slight modifications for our dinner.  Modifications?  Oh yea, let's spice this baby up a bit.  Then Spicy Thai Chicken Satay with Grilled Pineapple happened.

Serving this with a Simple Asian Salad, this dish was fabulous!  The chicken satay cooks quickly on a grill and has a sweet and spicy beautiful glaze.  Grill up some pineapple spears or rings to go along side and serve this over rice.  The perfect dinner, or make this as game day appetizers for a group of people.  Either way this chicken really rocks!  The glaze is perfect with the Sriracha sauce added for a little heat.  You can either adjust the temperature to your liking or omit it all together.  This glaze is what makes this dish special so don't skip it.

So break out your grill and keep the summer feeling going by making this Spicy Thai Chicken Satay with Grilled Pineapple.  Your sure to love it!


Spicy Thai Chicken Satay with Grilled Pineapple


2/3 cup sweet-and-sour sauce
2 tablespoons fresh basil, chopped
1 tablespoon butter, melted
1 teaspoon Thai seasoning
1 clove garlic, minced
4 tablespoons Sriracha Sauce
6 pineapple rings
Nonstick cooking spray
1 pound skinless, boneless chicken breast halves, cut into 1/2 inch thick strips
2 cups hot cooked rice (optional)
Fresh basil, shredded (optional)


    If using wooden skewers, soak them for 30 minutes in water to prevent burning. 

    For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, butter, Thai seasoning, garlic, and Sriracha Sauce.  Set aside.  

    Preheat charcoal or gas grill to medium heat. 

    Brush both side of the pineapple rings with canola oil.  Place on a tray.  Thread the chicken strips onto 12-15 wood skewers accordion style.  Place on the tray.

    Place chicken skewers and cook (uncovered for charcoal, covered for gas) 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with sauce during the first half of grilling. Discard any remaining reserved sauce. Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling.

    Serve chicken and pineapple with hot cooked rice, if desired. Garnish with basil shreds.

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