Round out this meal that is full of fresh and bright flavors with rice and sugar snap peas.

Ingredients

• 1/4 cup lower-sodium soy sauce
• 1/4 cup sweet chili sauce (such as Mae Ploy)
• 1/4 cup natural-style, crunchy peanut butter
• 2 teaspoons peanut oil
• 1/2 teaspoon curry powder
• 1 pound chicken breast tenders, cut lengthwise into 8 pieces
• Cooking spray
• 1 1/2 cups diced pineapple
• 1/3 cup vertically sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/8 teaspoon ground red pepper

Preparation

1. Combine the first 3 ingredients in a bowl, stirring with a whisk.
2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
4. While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.

Optional Jerk Variation

For a Caribbean-inspired satay, replace the curry powder with 1 teaspoon jerk seasoning. Toss the chicken with the peanut oil and jerk seasoning, then thread and grill it as directed. The allspice, thyme, chile, clove, and lime flavors pair naturally with the pineapple relish and add complexity to the sweet chili and peanut dipping sauce.