Pineapple Chicken Satay

We had this with curry quinoa (just prepare 4 servings of quinoa as the package directs, then stir in a tablespoon or two of curry powder and a cup of frozen peas ~ delicious!)

Yield: 4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)

Total: 20 Minutes 

Ingredients:

• 1/4 cup lower-sodium soy sauce
• 1/4 cup sweet chili sauce (such as Mae Ploy)
• 1/4 cup natural-style, crunchy peanut butter
• 2 teaspoons peanut oil
• 1/2 teaspoon curry powder
• 1 pound chicken breast tenders, cut lengthwise into 8 pieces
• Cooking spray
• 1 1/2 cups diced pineapple
• 1/3 cup vertically sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/8 teaspoon ground red pepper

Preparation:

1. Combine the first 3 ingredients in a bowl, stirring with a whisk.
2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. *We marinated the chicken for 6 hours before grilling them ~ great flavor!* Thread chicken onto 8 (6-inch) skewers.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
4. While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.

Nutritional Information

• Calories: 330
• Fat: 11.9g
• Saturated fat: 1.8g
• Monounsaturated fat: 5.4g
• Polyunsaturated fat: 3.4g
• Protein: 31.2g
• Carbohydrate: 22.7g
• Fiber: 2.2g
• Cholesterol: 66mg
• Iron: 1.4mg
• Sodium: 528mg
• Calcium: 28mg