Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
If you love bold flavors and crave that perfect balance of sweet, savory, and nutty, Thai Pineapple Peanut Satay Chicken is about to become your new favorite dish. Picture juicy, marinated chicken skewers, grilled to perfection, smothered in a rich peanut sauce with a tropical hint of pineapple. It’s the kind of meal that transports you straight to a beachside street market in Thailand—no passport required! Whether you’re cooking up a quick dinner or looking for a crowd-pleaser, this dish is guaranteed to impress.
Why You’ll Love Thai Pineapple Peanut Satay Chicken
Sweet & Savory Balance: The combination of pineapple and peanut sauce creates a perfect harmony of flavors.
Juicy & Tender Chicken: Marinated in coconut milk and pineapple juice for extra tenderness.
Easy to Make: Simple ingredients and quick prep make this a go-to meal.
Great for Grilling or Stovetop: Whether you’re firing up the grill or using a pan, this recipe works beautifully.
Versatile: Serve with rice, noodles, or a fresh salad—this dish pairs with everything!
Ingredients in Thai Pineapple Peanut Satay Chicken
Chicken: Boneless, skinless chicken thighs or breasts—thighs stay juicier!
Pineapple Juice: Adds a tropical sweetness and helps tenderize the meat.
Coconut Milk: Brings a creamy richness to the marinade.
Peanut Butter: The base of the satay sauce, adding a nutty, luscious texture.
Soy Sauce: Enhances the umami depth of flavor.
Brown Sugar: A touch of sweetness to balance the saltiness.
Lime Juice: Brightens everything up with a zesty kick.
Garlic & Ginger: Essential aromatics for that authentic Thai flavor.
Curry Powder & Turmeric: Warm, earthy spices that add depth and color.
Chili Flakes (Optional): If you like a little heat!
Fresh Pineapple Chunks: Adds bursts of sweetness in every bite.
Skewers: If using wooden skewers, soak them in water to prevent burning.
Instructions
Marinate the Chicken: In a bowl, whisk together pineapple juice, coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, curry powder, and turmeric. Add chicken pieces, toss to coat, and marinate for at least 30 minutes (or overnight for the best flavor).
Prepare the Peanut Sauce: In a saucepan over medium heat, mix peanut butter, soy sauce, lime juice, brown sugar, and a splash of coconut milk. Stir until smooth and thickened. Set aside.
Thread the Skewers: Alternate threading marinated chicken and pineapple chunks onto skewers.
Grill or Cook: Grill over medium heat for 5-7 minutes per side or cook in a pan until golden brown and fully cooked through. Brush with extra marinade as they cook.
Serve with Peanut Sauce: Drizzle the sauce over the skewers or serve on the side for dipping. Garnish with chopped peanuts and fresh cilantro.
How to Serve Thai Pineapple Peanut Satay Chicken
With Jasmine Rice: The perfect base to soak up all that delicious sauce.
Over Noodles: Serve with rice noodles and extra peanut sauce for a hearty meal.
With a Fresh Salad: A Thai cucumber salad or mango slaw pairs beautifully.
As a Wrap: Slice the chicken and wrap it in a tortilla with fresh greens for an easy lunch.
On a Party Platter: Arrange skewers with lime wedges and peanut sauce for dipping.
Additional Tips
Soak Wooden Skewers: If grilling, soak them in water for at least 30 minutes.
Marinate Overnight: For the most flavor-packed chicken, let it sit overnight.
Use Fresh Pineapple: It caramelizes beautifully on the grill and adds natural sweetness.
Make Extra Sauce: It’s great for drizzling over rice or dipping veggies.
Adjust Spice Level: Add more chili flakes or sriracha for extra heat.
FAQ Section
Q1: Can I use a different protein?
A1: Yes! Try shrimp, tofu, or beef for a variation.
Q2: How do I store leftovers?
A2: Keep cooked skewers in an airtight container in the fridge for up to 3 days.
Q3: Can I bake this in the oven?
A3: Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
Q4: Can I freeze marinated chicken?
A4: Absolutely! Freeze in a sealed bag for up to 3 months. Thaw before cooking.
Q5: What’s a peanut-free alternative?
A5: Try almond butter or sunflower seed butter.
Q6: Can I make this ahead of time?
A6: Yes! Marinate the chicken overnight and prep the sauce in advance.
Q7: How do I reheat leftovers?
A7: Reheat in a pan over medium heat or in the microwave in short intervals.
Q8: Can I use crunchy peanut butter?
A8: Yes! It adds great texture to the sauce.
Q9: What can I use instead of coconut milk?
A9: Swap it for Greek yogurt or regular milk, though coconut milk gives the best flavor.
Q10: Can I grill these on a stovetop?
A10: Yes! Use a grill pan or cast-iron skillet over medium-high heat.
Final Thoughts
Thai Pineapple Peanut Satay Chicken is the perfect combination of sweet, savory, and nutty flavors in one easy dish. Whether you’re grilling up a summer feast, meal prepping for the week, or just treating yourself to something delicious, this recipe is a winner. Try it out and let me know what you think—it might just become your new favorite!
Print
Thai Pineapple Peanut Satay Chicken
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: Asian
Description
This Thai-inspired Pineapple Peanut Satay Chicken is an explosion of sweet, savory, nutty, and spicy flavors! Juicy grilled or broiled chicken is marinated in a tangy peanut-pineapple sauce, then paired with caramelized pineapple for a dish that’s bold, delicious, and easy to make. Perfectly served over steamed rice with a creamy Thai peanut sauce for dipping!
Ingredients
For the Chicken & Skewers:
- 2 lbs chicken breasts, cut into bite-sized pieces (4-6 breasts)
- 1 fresh pineapple, chopped into 1” pieces
- 3 tbsp olive oil
Thai Peanut Pineapple Marinade/Sauce:
- 1/3 cup canned pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1–2 tsp Sriracha (or Asian chili sauce, to taste)
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Peanut Sauce:
- 1/3 cup coconut milk
- 1/4 tsp cornstarch
- 1/3 cup crunchy peanut butter
Garnish (Optional):
- Freshly squeezed lime juice
- Crushed peanuts
- Green onions, chopped
Instructions
Marinate the Chicken:
- In a medium bowl, whisk together all marinade/sauce ingredients.
- In a large zip-top bag, combine ¼ cup of marinade with olive oil and chicken pieces. Marinate in the refrigerator for 1-4 hours.
Grill Method:
- Preheat grill to medium-high heat. Grease grill grates well.
- Soak wooden skewers in water for at least 30 minutes before grilling.
- Thread marinated chicken and pineapple onto skewers.
- Grill for 5 minutes per side, or until chicken is charred and cooked through (internal temp 165°F/75°C).
Oven Broil Method:
- Preheat broiler and line a baking sheet with aluminum foil. Lightly spray with nonstick cooking spray.
- Soak wooden skewers for at least 30 minutes.
- Arrange skewers in a single layer and broil, turning every 5 minutes, until chicken is cooked through (about 10-15 minutes).
Make the Peanut Sauce:
- In a small saucepan, whisk coconut milk with cornstarch and bring to a boil.
- Reduce heat, simmer for 1 minute, then stir in peanut butter until smooth.
- Adjust consistency:
- Too thick? Whisk in coconut milk or water.
- Too thin? Simmer longer until thickened.
- Taste and adjust seasoning with Sriracha, lime juice, or brown sugar as desired.
Serve & Garnish:
- Brush grilled chicken skewers with peanut sauce and serve with extra sauce for dipping.
- Optionally, thin out the sauce with a bit of water and drizzle over chicken, pineapple, and rice.
- Garnish with crushed peanuts, green onions, and fresh lime juice.
Notes
- Best Pairing: Serve with steamed rice or coconut rice.
- Marination Time: Minimum 1 hour, but 4 hours for best flavor.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of coconut milk or water.
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 9g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg