For the chicken sate:
1 lb. boneless breast of chicken,
cut into 32 1/2-ounce pieces
1 one-inch piece of fresh ginger,
2 cloves of garlic, finely chopped
2 shallots, finely chopped
1 cup of olive oil
1 tsp. cracked black pepper
Sea salt to taste
32 6-inch bamboo skewers
Combine garlic, shallot, olive oil, black pepper, and chicken in a mixing bowl and marinate overnight in the refrigerator. Remove the chicken from the oil, insert a bamboo skewer into each piece, and season with sea salt.
Place chicken on a hot grill until cooked through, approximately 5 minutes.
Arrange chicken sate on a platter and serve with pineapple-coconut dipping glaze.
For the Pineapple Coconut Glaze:
1 ripe pineapple, all skin removed
1 can Coco Lopez
1 one-inch piece of fresh ginger, peeled
1 clove of garlic
1 finely diced red bell pepper, seeds and stem removed
2 tbsp. chopped cilantro
Juice of one lime
In a blender, combine pineapple, Coco Lopez, ginger, and garlic. Over medium heat, simmer pineapple glaze until reduced by half, approximately 20 minutes. Add red pepper, lime juice, and cilantro and serve immediately.
From chef Corey W. Heyer