Chicken and Pineapple Satay Flowers

These sweet satays will have appetites blooming in no time.
What to Serve with This

You’ll Need

  • 8 skinless, boneless chicken thighs
  • 1 whole pineapple, peeled and cut into thin slices
  • 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • ¼ tsp ginger
  • ¼ tsp minced garlic
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • Flower shaped cookie cutters
  • Skewers

Prep and Cook

  • In a small bowl whisk together the soy sauce, brown sugar, ginger, garlic and sesame oil.
  • Cut the chicken thighs in half, and toss with the marinade. Allow to rest for 30 minutes.
  • While the meat is resting, slice the pineapple and cut into assorted flower shapes using cookie cutters and set aside.
  • Set a skillet over medium high heat and add olive oil.
  • Place chicken and marinade into skilled and cook until chicken is cooked through, approximately 7 minutes.
  • Remove the chicken from the heat and allow to cool. Place two pieces of chicken onto a small skewer and stick one of the pineapple flowers on the end.


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