Grilled Chicken and Pineapple with Ayam Peanut Sauce

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Ayam Peanut SauceOur Indonesian Ayam spice lends a special flavor to peanut sauce that puts it over the top. This spectacular sauce has been on my summer menu for years, and this updated version is the best yet. The spicing is notable but not overpowering and paired with peanut and citrus makes a versatile sauce that complements grilled chicken and pineapple perfectly.

Grilled Chicken and Pineapple with Ayam Peanut Sauce

Grilled Chicken and Pineapple with Ayam Peanut Sauce


    For the Sauce
  • 1/4 cup ground Indonesian Ayam Spice
  • 1/2 cup creamy peanut butter
  • 1/3 cup lime juice
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal olek
  • 1 tablespoon sugar
  • 1 tablespoon fresh grated ginger or 1 teaspoon ginger powder
  • 4 cloves fresh grated garlic or 1/2 teaspoon garlic granules
  • 3/4 cup hot water
  • For the chicken
  • 3-4 pounds boneless, skinless chicken thighs
  • 3/4 - 1 cup peanut sauce
  • For the pineapple
  • 1 large pineapple
  • 2 tablespoons avocado oil
  • 2 teaspoons Aleppo pepper
  • 2 teaspoons Maldon flake salt
  • For serving
  • Romaine or iceberg lettuce
  • Chopped cilantro
  • Lime wedges


    For the peanut sauce
  1. Combine the sauce ingredients in a 1 quart jar with a tight fitting lid. Shake well.
  2. For the chicken
  3. Rinse the chicken thighs and pat dry. Transfer the meat into a large ziplock bag and pour 3/4 - 1 cup of the peanut sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.
  4. Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.
  5. While the meat is marinating, prep the pineapple. Cut off the top and bottom, then set the pineapple upright and slice away the skin. Then, using a thin, sharp paring knife, cut away the prickly eyes. From here it is grillers choice- you can slice the pineapple into wedges or rounds, with or without the core. I like to do six thick slices and leave the core in for sturdier pieces and then remove the core after grilling as it it going on the plate.
  6. Preheat the grill to high heat and lightly oil the grate. Brush each piece of pineapple lightly with oil and grill each side 3-4 min.
  7. Lower the heat to medium-high heat for the chicken. Grill about 20 minutes, until each piece is cooked through.
  8. Slice the chicken into strips and drizzle with additional peanut sauce. Serve over crisp greens alongside grilled pineapple with extra lime wedges on the side.

Grilled Pineapple



  1. Brian Mc says:

    Tried the recipe for Father’s Day, used both thighs and breasts, adjusted the cooking time accordingly. Really delicious, very tangy as I went 50/50 lemon/lime instead of all lemon juice. I would use a bit less soy next time, maybe 1/3 cup. A great recipe with lots of elements to interchange.

    • Sherrie says:

      Glad you liked it, Brian. We love recipes that can be “played with” – it makes cooking so much more fun.

  2. Andrea Tweedie says:

    This is my favorite summer recipe – love the flavors!!! Thank you Worldspice for always bringing the best recipes to CA!

    • Sherrie says:

      Thank you so much! We love coming up with new ways to use our spices, and sharing them with everyone. And we agree – this one has become our favorite summer recipe, too.

  3. Billy says:

    Even more authentic if you use the ubiquitous sweet soy sauce of Indonesia, aka “kecap manis” which can be found at your local asian grocery.

    • Sherrie says:

      Yes, it would be. But, depending on where you live, it’s not always easy to find a local Asian grocery store. (In Seattle, we are lucky to have quite a few options.) I’m sure it’s also available online for mail order, too.

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