Good Housekeeping//Hearst Owned

Chicken and Pineapple Satay Skewers with Rainbow Salad

Name: Chicken and Pineapple Satay Skewers with Rainbow Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 435 g tin pineapple, chunks in juice, drained and juice reserved; 4 tbsp. smooth peanut butter; 4 skinless chicken breasts, cut into 2.5cm pieces; 2 tbsp. roasted peanuts, roughly chopped; 2 spring onions, finely sliced; 1/4 red cabbage, cored; 1 carrot; 2 small peppers, we used red and yellow; 75 g sugar snap peas; 5 cm piece fresh root ginger, finely grated; 2 garlic cloves, crushed; Juice 1 lime; 2 tbsp. kicap manis, we used Malay Taste; 1 tbsp. soy sauce; 2 tbsp. sweet chilli sauce; 2 tsp. vegetable oil; 8 skewers

Nutty, sweet and oh-so good, we’ve paired these moreish skewers with a refreshing, crunchy salad.

By The GH Kitchen TeamPublished: 05 February 2019

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Cal/Serv:

419

Ingredients

435 g tin pineapple, chunks in juice, drained and juice reserved
4 Tbsp. smooth peanut butter
4 skinless chicken breasts, cut into 2.5cm pieces
2 Tbsp. roasted peanuts, roughly chopped
2 spring onions, finely sliced

For the salad

1/4 red cabbage, cored
1 carrot
2 small peppers, we used red and yellow
75 g sugar snap peas

For the dressing

5 cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
Juice 1 lime
2 Tbsp. kicap manis, we used Malay Taste
1 Tbsp. soy sauce
2 Tbsp. sweet chilli sauce
2 tsp. vegetable oil

You'll also need

8 skewers

Directions

1. Step 1If you’re using wooden skewers, soak them in water and set aside. To make the dressing, in a large bowl whisk all the ingredients together with 2tbsp reserved pineapple juice. In a separate bowl, mix peanut butter with 5tbsp of this dressing, then add chicken and toss to coat. Whisk 2tbsp pineapple juice into the remaining dressing; set aside. Preheat grill to high.
2. Step 2Push the chicken and pineapple on to the skewers, alternating them, and put on to a foil-lined baking tray. Brush with any remaining marinade and set aside.
3. Step 3To make the salad, finely shred the cabbage and cut the rest of the vegetables into matchsticks.
4. Step 4Grill the skewers for 10min, turning halfway, until chicken is cooked through. Just before serving, add veg to dressing; toss to coat. Check seasoning. Serve skewers sprinkled with peanuts and spring onions and the salad on the side.

Per serving:

Calories: 419
Protein: 36g
Fat: 16g
Sat fat: 4g
Carbs: 30g
Sugars: 27g
Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time