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Photo of Chicken satay with spicy pickled cucumber by WW

Chicken satay with spicy pickled cucumber

2 - 5
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Skinless chicken tenderloin

600 g, (12 x 60g tenderloins)

Light canned coconut milk

½ cup(s), (125ml)

Lime juice

2 tbs


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Brown sugar

2 tsp

Curry powder

2 tsp

Ground coriander

1 tsp

Ground cumin

1 tsp

Garam masala

½ tsp

Chilli powder

½ tsp, mild

Lebanese cucumber

1 medium, sliced

Rice wine vinegar

1 tbs


½ cup(s), (115g), chopped

Fresh red chilli

1 whole, finely chopped

Fresh coriander

2 tbs, chopped, plus extra leaves to serve

Oil spray

1 x 3 second spray(s)


  1. Place chicken, coconut milk, lime juice, garlic, ginger, sugar and spices in a large bowl. Season with salt and pepper and mix well. Set aside for 10 minutes.
  2. Meanwhile, combine cucumber and vinegar in a bowl and set aside for 10 minutes.
  3. Thread chicken onto 12 small wooden skewers. Lightly spray a barbecue grill or flat plate with oil and heat over medium heat. Cook chicken, in 2 batches, for 2-3 minutes each side or until golden and cooked through.
  4. Meanwhile, add pineapple, chilli and coriander to cucumber and toss to combine. Serve chicken with cucumber pickle, sprinkled with extra coriander.


SERVING SUGGESTION: Lime wedges, sliced green shallots and finely chopped unsalted peanuts.