Chicken Satay W/ Pineapple |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I learned this recipe many years ago and have modified it over the years. It can be very hot and so I suggest you use A taste of Thai peanut satay sauce and jasmin rice to compliment it. Or you can serve it on a bed some red cabbage with the sauce for a party. Ingredients:
1 lb chicken breast, sliced |
1 (6 2/3 ounce) jar hokan chile sauce with garlic |
1 tablespoon sesame oil |
1 (20 ounce) can pineapple tidbits |
1 teaspoon cinnamon |
Directions:
1. Slice chicken into long slender strips.
2. Combine sesame oil, pineapple juice and chili sauce into bowl.
3. Place chicken into bowl with marinade and keep refrigerated for 1 hour.
4. Use cooking spray on a baking sheet or foil and place pineapple on pan and sprinkle with cinnamon.
5. Turn on broiler.
6. Place pineapple on bottom rack.
7. Skewer chicken and place on baking sheet.
8. Place chicken on top rack. Turn when cooked and repeat till slightly charred.
9. Pineapples should be slightly candied.
10. Serve with satay sauce and jasmin rice.
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