Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 500 g pork fillet (s)
- 1 can pineapple, cut into pieces (580 ml)
- 1 can chestnuts, (water chestnuts, 425 ml)
- 2 red pepper (s)
- 3 tablespoon peanut cream, chunky
- 60 ml soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1 small chilli pepper (s), red, finely chopped
- 1 clove garlic, peeled
Print Recipe
Pin Recipe Instructions
- Cut the meat into 24 equal pieces. Drain the pineapple pieces and water chestnuts well. Clean and wash the peppers and cut into 8 pieces each. Preheat the grill.
- Alternately pull meat, pineapple pieces, water chestnuts and pepper pieces onto 8 skewers. Brown under the grill for approx. 15 minutes until the meat is cooked through.
- In the meantime, mix all the ingredients for the peanut dip in the food processor or puree with the hand blender to create a lumpy sauce.
- Serve with the satay skewers,
- Tip:
- Replace water chestnuts with grilled onions or spring onions.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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