Grilled Chicken, Pineapple and Peppers with Cashew Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Entree, Side, Meal
Serves: 5-6
Ingredients
  • 5 boneless skinless chicken thighs
  • ½ of a pineapple
  • ½ of a red bell pepper
  • ½ of a green bell pepper
  • 4 green onions
  • Cilantro for garnish (optional)
  • Oil for rubbing on grill ( A high smoke-point oil like rice bran oil works well for this.)
  • Marinade
  • 3 Tbsp chickpea miso
  • 3 Tbsp fish sauce
  • (Soy sauce can be substituted for the miso and/or fish sauce if you prefer.)
  • ¼ cup dry sherry
  • 2 Tbsp rice vinegar
  • 2 cloves minced garlic
  • 1 Tbsp toasted sesame oil
  • freshly ground black pepper
  • Sauce
  • ¾ cup cashew butter (or sunflower butter or peanut butter depending on allergies)
  • (Or you can grind ¾ cup of roasted cashews or sunflower seeds plus 1 tsp brown sugar to a paste in a blender/processor.)
  • 4 ½ Tbsp unsweetened coconut milk (the full fat variety in the can)
  • 2 ½ Tbsp fresh lime juice plus more as needed to thin sauce (if you grind nuts rather than using a store-bought butter you will use more lime juice)
  • 1 Tbsp brown sugar
  • 1 ½ tsp chickpea miso
  • 1 ½ tsp fish sauce
  • (You can substitute 1 Tbsp soy sauce for the miso plus fish sauce if you like.)
  • A 1-inch section of ginger root, peeled
  • 2 large garlic cloves
  • ¾ tsp Sriracha or other hot sauce (optional)
Instructions
  1. If using wooden skewers, put them in water to soak.
  2. If you want to serve this with brown rice, get it cooking now.
  3. Trim chicken thighs of fat and slice into roughly 1-inch wide strips.
  4. Mix marinade ingredients and add half of marinade to chicken, mix well and refrigerate.
  5. Heat grill on high.
  6. Slice the top, bottom and rind off the pineapple. Remove the core and chop into 1 to 1 ½ inch pieces. (You will only need half of a pineapple.)
  7. Cut peppers and green onions into roughly 1 to 1 ½ inch pieces.
  8. Mix vegetables and pineapple with rest of marinade and set aside.
To make sauce:
  1. If starting with nuts, grind them to a paste first in a blender/processor/mini-blender and then add rest of sauce ingredients and blend until smooth.
  2. If starting with a nut or seed butter, just combine all sauce ingredients and process until smooth.
  3. Add more lime juice as necessary to reach desired consistency and reprocess.
  4. Thread pineapple and vegetables on skewers (using 2 skewers spaced just a little bit apart prevents the veggies/pineapple from spinning when you turn the skewers on the grill.)
  5. Thread chicken strips on skewers weaving strips under and over skewer.
  6. Scrape grill clean and holding a folded up paper towel with tongs, dip it in oil and rub oil on grill to prevent sticking.
  7. Grill chicken and veggies/pineapple skewers about 5 minutes with cover closed until grill marks form on bottoms.
  8. Flip skewers and grill about 5 more minutes with cover closed until browned on other side and chicken is cooked through. (Cooking times will vary depending on your grill.)
  9. Serve immediately with sauce.
Recipe by Savory Nature at https://savorynature.com/2014/04/18/grilled-chicken-pineapple-and-peppers-with-cashew-sauce/