Grilled Chicken and Pineapple with Ayam Peanut Sauce

Grilled Chicken and Pineapple with Ayam Peanut Sauce

Grilled Chicken and Pineapple with Ayam Peanut Sauce

Print
Ayam peanut chicken has been on my summer menu for years, and this updated version is the best one yet. Our Indonesian Ayam spice lends the peanut sauce a special flavor to peanut sauce that puts it over the top. The spicing is notable but not overpowering and paired with peanut and citrus makes a versatile sauce that complements grilled chicken and pineapple perfectly.

Looking for more grill season recipes? Check out our recipes for Chimichurri Flank Steak or Tarheel Sliders.
Yields
1 servings
Grilled Chicken and Pineapple with Ayam Peanut Sauce

Ingredients

For the Peanut Sauce:

  • 1/4 cup Indonesian Ayam, ground
  • 1/2 cup creamy peanut butter
  • 1/3 cup lime juice
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal olek
  • 1 tablespoon sugar
  • 1 tablespoon fresh grated ginger or 1 teaspoon Powder Ginger 
  • 4 cloves fresh grated garlic or 1/2 teaspoon Granules Garlic 
  • 3/4 cup hot water

For the Chicken:

  • 3-4 pounds boneless, skinless chicken thighs
  • 3/4 - 1 cup peanut sauce

For the Pineapple:

For Serving:

  • Romaine or iceberg lettuce
  • Chopped cilantro
  • Lime wedges

Directions

For the Peanut Sauce:

Combine the sauce ingredients in a 1 quart jar with a tight fitting lid. Shake well.

For the Chicken:

Rinse the chicken thighs and pat dry. Transfer the meat into a large ziplock bag and pour 3/4 - 1 cup of the peanut sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.

Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.

For the Pineapple:

While the meat is marinating, prep the pineapple. Cut off the top and bottom, then set the pineapple upright and slice away the skin. Then, using a thin, sharp paring knife, cut away the prickly eyes. From here it is grillers choice - you can slice the pineapple into wedges or rounds, with or without the core. I like to do six thick slices and leave the core in for sturdier pieces and then remove the core after grilling as it is going on the plate.

Preheat the grill to high heat and lightly oil the grate. Brush each piece of pineapple lightly with oil and grill each side 3-4 min. Once removed from grill, sprinkle pineapple with Aleppo and Pacific flake sea salt. 

Lower the heat to medium-high heat for the chicken. Grill about 20 minutes, until each piece is cooked through.

For Serving:

Slice the chicken into strips and drizzle with additional peanut sauce. Serve over crisp greens alongside grilled pineapple with extra lime wedges on the side.

Grilled Chicken and Pineapple with Ayam Peanut Sauce

Grilled Chicken and Pineapple with Ayam Peanut Sauce

COOK TIME:

For the Peanut Sauce:

  • 1/4 cup Indonesian Ayam, ground
  • 1/2 cup creamy peanut butter
  • 1/3 cup lime juice
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal olek
  • 1 tablespoon sugar
  • 1 tablespoon fresh grated ginger or 1 teaspoon Powder Ginger 
  • 4 cloves fresh grated garlic or 1/2 teaspoon Granules Garlic 
  • 3/4 cup hot water

For the Chicken:

  • 3-4 pounds boneless, skinless chicken thighs
  • 3/4 - 1 cup peanut sauce

For the Pineapple:

For Serving:

  • Romaine or iceberg lettuce
  • Chopped cilantro
  • Lime wedges

For the Peanut Sauce:

Combine the sauce ingredients in a 1 quart jar with a tight fitting lid. Shake well.

For the Chicken:

Rinse the chicken thighs and pat dry. Transfer the meat into a large ziplock bag and pour 3/4 - 1 cup of the peanut sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.

Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.

For the Pineapple:

While the meat is marinating, prep the pineapple. Cut off the top and bottom, then set the pineapple upright and slice away the skin. Then, using a thin, sharp paring knife, cut away the prickly eyes. From here it is grillers choice - you can slice the pineapple into wedges or rounds, with or without the core. I like to do six thick slices and leave the core in for sturdier pieces and then remove the core after grilling as it is going on the plate.

Preheat the grill to high heat and lightly oil the grate. Brush each piece of pineapple lightly with oil and grill each side 3-4 min. Once removed from grill, sprinkle pineapple with Aleppo and Pacific flake sea salt. 

Lower the heat to medium-high heat for the chicken. Grill about 20 minutes, until each piece is cooked through.

For Serving:

Slice the chicken into strips and drizzle with additional peanut sauce. Serve over crisp greens alongside grilled pineapple with extra lime wedges on the side.

Grilled Chicken and Pineapple with Ayam Peanut Sauce

Ayam peanut chicken has been on my summer menu for years, and this updated version is the best one yet. Our Indonesian Ayam spice lends the peanut sauce a special flavor to peanut sauce that puts it over the top. The spicing is notable but not overpowering and paired with peanut and citrus makes a versatile sauce that complements grilled chicken and pineapple perfectly.

Looking for more grill season recipes? Check out our recipes for Chimichurri Flank Steak or Tarheel Sliders.
Shop the story

Leave a comment

Please note: comments must be approved before they are published.