Get a taste of tropical island flavors with this fun dish. Pineapple, tahini, coconut milk, and chili sauce combine for a delicious sauce to go on top of skewers of grilled chicken and pineapple. Smart Recipes, Fusion Recipes, Chicken Recipes, Recipes Chicken Fusion Chicken Kabobs With Pineapple Sauce Chicken Kabobs With Pineapple Sauce Recipe | PT35M Serves 4 Ingredients: 5 Cups Diced Pineapple 0.5 Medium Lime 0.25 Cup Coconut Milk 2 Tablespoons Tahini Sunflower Seed Butter 1 Tablespoon Sriracha Chili Sauce 1 Tablespoon Honey 1 Teaspoon Fish Sauce 0.75 Teaspoon Powdered Ginger 1 Teaspoon Garlic Powder 0 To Taste Salt And Pepper 2 Pounds Boneless Skinless Chicken Thighs 1 Medium Scallion 0 Cashew Nuts In a blender, place 3 cups pineapple, juice of half of a lime, tahini, coconut milk, chili sauce, honey, fish sauce, sriracha chili sauce, ½ teaspoon garlic, ¼ teaspoon ginger powder and pinch of salt and black pepper. Blend until creamy and smooth. Heat prepared sauce in a large pan over medium heat and simmer for 10 to 12 minutes until slightly reduced, stirring often. Thread a couple chicken cubes on a metal skewer, then thread a pineapple cube. Repeat until skewer is full. Keep threading rest of the skewers with remaining chicken and pineapple. Sprinkle each kebob with ½ teaspoon ginger powder, ½ teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grease a grill pan and heat over medium high. Grill kabobs for 2 to 3 minutes on each side until no longer pink on all sides. When kebobs are almost done, baste with some of the pineapple sauce. Garnish kebobs with cashews and scallions and serve with pineapple sauce.

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