Tasty tropical chicken and pineapple kabobs served with a peanut dipping sauce.

Pineapple Chicken Satay

1 cup unsweetened coconut milk 2 tablespoons sesame oil 1/4 cup soy sauce 1 tablespoon fresh ginger, minced 1 tablespoon brown sugar, packed
1 1/4 pounds boneless, skinless chicken breasts, trimmed and cut into chunks 1/2 fresh pineapple, peeled and cut into chunks (about 50 pieces) 1 bunch green onions, cut into thin sticks for garnish

Dipping Sauce:
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar, packed
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
3 tablespoons green onions, minced
1/8 teaspoon hot pepper sauce

In medium bowl, whisk together first 5 ingredients. Add chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours.
Prepare grill to heat coals or preheat oven to 375°F (190°C).
Soak 4-inch wooden skewers in water for at least 10 minutes.
Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer.
Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.
To serve, arrange skewers on platter and garnish with green onions. Pass with dipping sauce.
To make Dipping Sauce: In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.