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Ingredients:
| 5 | pc (625 g) | MAGNOLIA CHICKEN STATION THIGH FILLETS, cut into 2 and pounded lightly |
| 20 | pc (260 g) | pineapple chunks in syrup, drained |
| 1 | tbsp | turmeric powder |
| 1 | tsp | cumin |
| 1 | tsp | onion powder |
| 1 | tsp | garlic powder |
| 1 | tsp | white pepper |
| 1 | tsp | cinnamon |
| 1 | tsp | ginger powder |
| 1/2 | pc (75 g) | lemon, juice squeezed (2 tbsp) |
| 2 | tbsp | SKIPPY® CREAMY PEANUT BUTTER |
| 1 | cup (120 g) | ground peanuts |
| 1 | pc (5 g) | shallots, chopped (1 tbsp) |
| 1 | tbsp | turmeric powder |
| 1 | tbsp | ginger juice |
| 2 | tbsp | panutsa |
| 2 | tbsp | patis (fish sauce) |
| 1 | cup (266 mL) | gata or coconut milk |
| 2 | tbsp | soy sauce |
Procedure:
1. In a bowl, combine marinade ingredients.
2. Add chicken thigh fillets and marinate for at least 30 minutes in the chiller.
3. Put some pineapple chunks on the chicken. Fold the ends and roll it up. Then, stick some skewers through it.
4. Prepare griller and grill chicken until cooked through. Serve with dip.
Dip
1. Combine all ingredients in a saucepan.
2. Simmer over low heat for 5-10 minutes.
Makes 10 pieces.
Tip/s:
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