Wasn't sure about this one as I am more used to a satay with lightly marinated meat and use of a dipping sauce. But this turned out great, and most ingredients are usually on hand. I did have to substitute pureed pineapple for the pineapple juice, still a hit.
I used a pineapple coconut juice, light soy, and doubled the marinade so I could reserve part to use as a doping sauce. It was awesome. The only reason I did not give 5 stars is because I didn't make the recipe as listed.
They are very good, but, they are'nt diabetic. It has to much salt. The next time that I make them, I would use Lite Soy Sauce or try something else to replace it with like maybe worchestershire sauce.
My husband and I LOVED these -- they were so delicious and juicy. My only wish is that it included a recipe for the satay peanut sauce. I had to use store-bought, which I hated to do with such a yummy homemade meal. I made a great thai cucumber salad to go with it and the whole meal was DELISH.
i made a couple of adjustments to this and 1 of them were to wrap a basil leaf around each chunk of chicken while marinading and i also added a teaspoon of paprika and cajun spice to the mix and it was outstandingly tasty. i used blackend cajun to give it a smokey spiced taste
This recipe was great with chicken, and I would like to try it with pork. I tried it with mushrooms and tofu substituted, for the vegetarians, and it worked out great! Leftover marinade works as a dipping sauce (if you marninated veg, not meat!), and stirfry sauce - very versatile recipe!
I made this with frozen chicken tenders from Costco. pulled out 12, put in dish frozen. slathered with sauce, put in 200F oven for 35 min. they were watery then, but I didn't mix in the water. put on skewers, 2/skewer. put in broiling pan, slathered sauce over top. broiled for 10 min, turned, redistributed sauce, broiled. served with wild rice pilaf. terrific and quick