Pineapple Peanut Chicken Satay & Kiribath

Grilled chicken satay with pineapple peanut sauce, served with kiribath and lunu miris on a banana leaf.

Savory • Smoky • Creamy • Fiery

Tender grilled chicken satay glazed with Pineapple Peanut Satay Sauce, served alongside rich coconut rice and spicy lunu miris for a bold Sri Lankan-inspired meal with smoky, creamy, tangy, and savory depth.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: 40–45 minutes

INGREDIENTS

Chicken Satay

  • 1½ lbs boneless, skinless chicken thighs, halved lengthwise
  • 10–12 wooden skewers, soaked in water for 30 minutes

Marinade

  • ½ cup coconut milk
  • ¼ cup Pineapple Peanut Satay Sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Salt, to taste

Kiribath (Coconut Rice)

  • 1 cup short-grain rice
  • 2 cups coconut milk
  • ½ tsp salt
  • Banana leaves, optional for wrapping or storage

Lunu Miris (Chili-Anchovy Relish)

  • 1 tbsp anchovy paste
    or 4 dried anchovies, finely ground
  • 1 tsp chili flakes
  • 1 tsp sesame oil
  • 1 tsp lime juice
  • Pinch of salt

PREPARATION

Marinate the Chicken

In a bowl, whisk together:

  • Coconut milk
  • Pineapple Peanut Satay Sauce
  • Soy sauce
  • Sesame oil
  • Salt

Add chicken thighs and toss until evenly coated.

Cover and refrigerate for at least 30 minutes or up to 4 hours.

Reserve remaining marinade for glazing during cooking.

Prepare the Kiribath

Rinse short-grain rice until the water runs clear.

Combine rice, coconut milk, and salt in a saucepan.

Bring to a gentle boil.

Reduce heat and simmer, stirring occasionally, until rice becomes thick, creamy, and fully cooked.

Optional: a rice cooker may also be used.

Transfer cooked rice to a shallow dish or mold and press gently into shape.

Allow to cool slightly before slicing into diamonds or squares.

Optional: wrap portions in banana leaf for storage, presentation, and subtle added aroma.

Skewer the Chicken

Thread marinated chicken onto soaked wooden skewers.

Leave slight spacing between pieces for even cooking.

Grill the Satay

Preheat grill or grill pan to medium-high heat.

Lightly oil grates to prevent sticking.

Grill skewers for approximately 4–5 minutes per side.

Baste frequently with reserved marinade.

Cook until chicken is fully cooked and lightly caramelized around the edges.

Make the Lunu Miris

In a small bowl, combine:

  • Anchovy paste
  • Chili flakes
  • Sesame oil
  • Lime juice
  • Salt

Mix thoroughly and adjust seasoning to taste.

ASSEMBLY

Arrange grilled satay skewers alongside sliced kiribath.

Serve lunu miris on the side for heat and acidity.

Optional: garnish with additional lime wedges or herbs.

SERVE

Serve immediately while the chicken is hot and lightly charred.

 

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