Back to Recipe Menu

Chicken 'Satay' with a pineapple salsa

Method

  • To make the marinade, pound the shallots with 2-3 sliced chillies and the lemongrass with a mortar and pestle (or in a food processor) until well combined. Transfer to a large bowl and add 2 tbsp lime juice, 2 tbsp oil, the ground spices, 2 tspn sugar and a pinch of salt. Mix well and taste for seasoning.
  • Then add the cubed chicken, toss well and refrigerate for about 30 mins, tossing now and again.
  • When ready, thread the chicken onto skewers and cook on a pre-heated, lightly oiled ridged grill (or BBQ), spraying with more oil as you do so.
  • To make the salsa, cube half of the pineapple and grate the rest.
  • Then combine the cubed and grated pineapple with 1-2 seeded and finely sliced chillies, 2-3 tbsp lime juice, the remaining sugar and 2-3 tbsp oil. Mix well and taste for seasoning.
  • To serve, spoon the salsa in the centre of individual plates and top with the skewers.

Ingredients

  • 10 shallots (or ½ red onion), peeled
  • 3-4 small red chillies
  • 1 lemongrass stalk, white part only, finely sliced
  • 2 limes
  • 4-5 tbsp vegetable oil
  • 1 heaped tspn ground coriander
  • ½ tspn ground turmeric
  • 1 tspn ground cumin
  • 4 tspn sugar
  • sea salt
  • 750 gm skinless chicken breast fillets (or thighs), cut into cubes
  • vegetable oil spray
  • ½ pineapple, peeled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm