Original recipe found on Carlsbad Cravings.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1/3 c pineapple juice
- 1/4 c soy sauce
- 1/4 c brown sugar packed
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tsp siracha
- 1 tsp dry basil
- 1 tbsp garlic finely minced
- 1/2 tsp ginger
- 1/4 tsp black pepper
Peanut Sauce
- 3 tbsp olive oil
- 1/3 c coconut milk
- 1/4 tsp cornstarch
- 1/3 c peanut butter crunchy
Other
- 2 lbs chicken breast cut into bite sized pieces.
Ingredients
Peanut Sauce
Other
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Instructions
- Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.
