This chicken and pineapple satay with coconut and peanut sauce will bring back those sweet summer memories of days by the pool!
SERVES 4 // COOKING TIME 30 min
4 chicken breasts, cut into chunks
1 pineapple, cut into chunks
6 tbsp olive oil
¼ cup peanut butter
1 cup coconut milk
½ tsp chilli flakes
4 tbsp peanuts, chopped
1. Make the kebabs by alternating the chicken and pineapple chunks.
2. Drizzle half the oil on a baking tray and the rest over the kebabs. Place under the grill for 8 min per side.
3. Simmer the peanut butter, coconut milk and chilli flakes in a pot for 5 minutes.
4. To serve, place skewers on a plate and drizzle with sauce and peanuts.
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za