Pineapple Thai Grilled Chicken Skewers with Peanut Sauce
These Pineapple Thai Grilled Chicken Skewers with Peanut Sauce are a sweet and savory twist on chicken satay!
Ingredients
- 2 teaspoons red curry paste divided
- 2 tablespoons coconut milk full-fat
- 1/2 teaspoon coconut sugar
- 8 ounces chicken breast cut into 1-inch cubes
- salt sea salt
- 1/3 cup pineapple chunks
For the dip:
- 1 tablespoon peanut butter or almond butter for Paleo, natural creamy
- 1 1/2 teaspoons soy sauce or coconut aminos, reduced-sodium
- 2 teaspoons coconut milk full-fat
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon ginger minced, fresh
Instructions
- In a large bowl, whisk together 1 teaspoon of the curry paste, the coconut milk, and coconut sugar. Set aside.
- Place the chicken in a separate bowl, rub all over with the remaining 1 teaspoon of curry paste, and sprinkle generously with sea salt. Add the chicken to the coconut milk mixture and stir to coat. Cover and refrigerate for at least 4 hours, up to overnight.
- Once marinated, preheat your grill to medium heat. Skewer the chicken and pineapple chunks. Grill until no longer pink inside and nice grill marks form. I typically cook mine for 3 minutes per side (12 minutes total).
- While the chicken cooks, whisk together all the dip ingredients until smooth.
- Serve the chicken with the dip and enjoy!
Nutrition Information
Nutrition Facts
Serving: 2 People
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 13.8g | 5% |
| Protein | 30.4g | 61% |
| Fat | 8.7g | 13% |
| Saturated Fat | 4.1g | 21% |
| Sodium | 527mg | 22% |
| Potassium | 55.3mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 11.1g | 22% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 1mg | 0% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.