Marinate the Chicken:

1. In a medium bowl, whisk together all marinade/sauce ingredients.
2. 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:

1. Preheat grill to medium-high heat. Grease grill grates well.
2. Soak wooden skewers in water for at least 30 minutes before grilling.
3. Thread marinated chicken and pineapple onto skewers.
4. Grill for 5 minutes per side, or until chicken is charred and cooked through (internal temp 165°F/75°C).

Oven Broil Method:

1. Preheat broiler and line a baking sheet with aluminum foil. Lightly spray with nonstick cooking spray.
2. Soak wooden skewers for at least 30 minutes.
3. 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:

1. In a small saucepan, whisk coconut milk with cornstarch and bring to a boil.
2. Reduce heat, simmer for 1 minute, then stir in peanut butter until smooth.
3. Adjust consistency:
   • Too thick? Whisk in coconut milk or water.
   • Too thin? Simmer longer until thickened.
4. 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.