• 600 g                            Chicken thigh fillets (cut into cubes)
  • 4 cloves                        Garlic
  • 2 small                          Shallots (peeled and quartered)
  • 1 teaspoon                   Ground turmeric
  • 1 tablespoon                 Ground cumin
  • 4 tablespoons               Yeo’s Dark Soya Sauce
  • 4 tablespoons               Yeo’s Pure Sesame Oil
  • 1 teaspoon                   Salt
  • 12                                 Bamboo skewers (soaked in water overnight)
  • 6 tablespoons               Yeo’s Satay Sauce
  • ½                                 Pineapple (peeled and cubed)
  • 1                                  Red Pepper (Cut into pieces)
  • 2 tablespoons               Vegetable oil
  • GarnishCoriander sprigs

Chicken Satay with Grilled Pineapple

Serves : 6

Preparation time : 15mins

Cooking Time : 15mins


  1. Combine in a food processor the garlic, shallots, turmeric, cumin, Yeo’s Dark Soya Sauce, Yeo’s Pure Sesame Oil and salt to form a paste.
  2. Work the paste into the chicken, than thread them onto the soaked bamboo skewers. Alternate the pineapple and red peppers with chicken.
  3. Grill the skewers on a pre heated flame grill turning several times until cooked.
  4. Present the chicken satays with a bowl of the warmed Yeo’s Satay Sauce and garnish with coriander.