Recipes
Photo by Emily Sterne www.emilysterne.com/food
Black Pepper Teriyaki Chicken and Pineapple Satays
Episode 622: Kechap Manis/Black Pepper
Serves 4 as an appetizer
Ingredients
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small pineapple, cut into 1-inch cubes
2/3 cup kechap manis
2 oranges, zested and juiced, minced zest for garnish
1 tablespoon minced ginger
1 tablespoon coarse ground black pepper
1 bunch scallions sliced thinly, separate white and green
Bamboo skewers, soaked in water for at least 1 hour
Kosher salt and freshly ground black pepper to taste
Cooking spray
Directions
Assemble satays by alternating chicken and pineapple. In a large bowl, combine kechap manis, orange juice, ginger, black pepper and scallion whites. Add satays and marinate for 15 minutes. Prepare a hot grill, sprayed slick. Remove satays from marinade, reserving marinade. Grill satays until chicken is cooked through, about 3-4 minutes per side. Meanwhile, boil marinade for a dipping sauce and use some of it to brush onto satays while cooking. Serve in bamboo satay plate with dipping sauce garnished with scallion greens. Garnish satays with orange zest and scallion greens.
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