Pineapple Chicken Satay Appetizer Recipe

Pineapple Chicken Satay Appetizer Recipe

As a part of our ongoing favorite blog recipe series, we are back with one of the all-time kid-loved appetizers from my fabulous husband. We are proud to present our pineapple chicken satay appetizer recipe.

These delicious satay chicken skewers feature the flavors of pineapple, lemongrass, and cilantro. Satay is a perfect way to jazz up everyday ingredients like chicken.

Pineapple Chicken Satay Appetizer Recipe

For the chicken satay

• 2 pounds ground chicken
• 1 small onion, roughly chopped
• 5 cloves garlic
• 1 tablespoon lemongrass, roughly chopped
• 1 carrot, roughly chopped
• 3 mushrooms (we used button mushrooms)
• 1 medium red pepper, roughly chopped
• 1 tablespoon fresh ginger, roughly chopped
• 1/8 cup finely chopped cilantro
• 1 teaspoon toasted sesame seeds
• 1 large egg
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper, coarsely ground
• Juice of one lime (medium sized)
• 4 tablespoons water
• 2 cups bread crumbs

Directions

1. Place everything but the meat, cilantro, black pepper, and breadcrumbs in a blender. Blend until all of the vegetables are finely chopped.
2. Mix together all of the ingredients in a large bowl with your hand (wash them first; they really are the best tool for this).
3. Refrigerate for about an hour.
4. Mold about 2 ounces of the mixture onto a skewer (see picture).  This is easier if you keep your hands wet.  You can also use lemongrass stalks in place of the skewers.
5. Cook the satay on a grill or griddle until done.  Top with the sauce and serve.

For the sauce

• 3 six-ounce cans pineapple juice
• 2 slices ginger
• 4 tablespoons honey
• 3 stalks lemongrass, smashed
• Small handful of cilantro root
• 1 teaspoon crushed chipotle pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

1. Place all ingredients except the cornstarch and water in a saucepot and bring to a simmer. Allow the mixture to cook for 5 minutes
2. Mix together the cornstarch and cold water.
3. Wisk the cornstarch slurry into the simmering sauce. Allow the sauce to cook for a few additional minutes.
4. It is ready when the sauce thickens and no longer tastes of starch. Strain the sauce.

To finish the sauce

• 2 small, sweet peppers, sliced thin
• 1/3 cup Pineapple Chunks
• 1 tablespoon chopped cilantro
• 1 teaspoon toasted sesame seeds

Directions

1. Sauté the peppers and pineapple together.
2. The mixture is ready when the peppers soften. Add in the sesame seed and cilantro, then sauté for an additional 30 seconds.
3. Add the mixture to the prepared sauce base.