Thursday, July 7, 2016

Thai Chicken Satay with Grilled Pineapple

Thai Chicken Satay with Grilled Pineapple

When I'm on the hunt for recipes for this RV blog, the recipe needs to have quite a few factors. The recipe has to be simple to prepare in this lifestyle.  This particular recipe definitely meets that standard, however the ingredients may be a bigger challenge to find especially if you are in a remote area; therefore, you will need to plan ahead of time.  This BHG recipe looks yummy and definitely worth a little planning.


2/3 cup sweet-and-sour sauce*
2 tablespoons snipped fresh Thai basil or basil
1 tablespoon packed brown sugar (optional)*
1 tablespoon butter, melted
1 teaspoon Thai seasoning or five-spice powder
1 clove garlic, minced
1 small fresh pineapple
Nonstick cooking spray or vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1/2 inch thick strips
2 cups hot cooked rice (optional)
Fresh Thai basil or basil shreds (optional)
Fresh red and/or chile peppers, sliced (optional)

For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, brown sugar, butter, Thai seasoning, and garlic; cover and set aside.
Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. Set aside.
Thread chicken onto 12 to 15 6-inch wood skewers.

For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 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. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers, then pineapple on grill rack over heat. Cover and grill as directed.)

Serve chicken and pineapple with hot cooked rice, if desired. If desired, garnish with basil shreds and sliced chile peppers.
From the Test Kitchen

Bottled sweet-and-sour sauces vary in sweetness and thickness. If you use a less sweet sauce, add the brown sugar to the Thai sauce. If you use a thick sweet-and-sour sauce, adjust the consistency of the Thai sauce by adding a little water.

Nutrition Facts (Thai Chicken Satay with Grilled Pineapple)
Per serving: 269 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 73 mg chol., 333 mg sodium, 29 g carb., 1 g fiber, 26 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet