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Mango Pineapple Chicken Satay Sandwiches

This crave-worthy sandwich features flame-grilled chicken coated in a spicy peanut sauce and topped with a vibrant, pineapple mango slaw.

Total Time: 3.5 hours

Servings: 10

Ingredients

¼ cup turmeric

1 cup DOLE® Pineapple Juice, divided

½ cup mango puree

1 Tbsp cumin

2 Tbsp garlic, minced

1 qt coconut milk

2 tsp kosher salt

1 cup peanut butter

3 lbs chicken thighs, boneless, skinless, cut into strips

2 Tbsp vegetable oil

2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed

2 cups bean sprouts

1 cup cilantro, roughly chopped

1 cup DOLE Pineapple Tidbits, drained

5 ea baguette, light toasted

In a large bowl, whisk the turmeric, ¾ cup pineapple juice, mango puree, cumin, garlic, coconut milk and salt.
Separate ¼ of the marinade and add to peanut butter and set aside for later.
Add chicken to the remaining marinade and let it sit refrigerated for at least 3 hours.
Remove chicken from the marinade and skewer to grill over open flame or in a sauté pan with 2 Tbsp of vegetable oil. Roughly 4 minutes per side.
Add remaining marinade and peanut butter to a small pot and simmer for 3 minutes and set aside for service.
Combine remaining juice with mango, bean sprouts, cilantro and pineapple to create a slaw.
Spread sauce on baguette and slide chicken off skewer into bread and top with slaw.