An Indonesian-Inspired Grilled Feast of Aromatic Simplicity

This recipe celebrates the vibrant, fresh flavors of Indonesian cuisine, but with a brilliant twist that moves beyond the familiar sweet-salty profile of soy and kecap manis. Instead, we achieve depth through a two-part harmony: chicken marinated in a golden, aromatic paste of fresh turmeric, ginger, and rich coconut cream, paired with a smoky, sweet, and fiery sambal made from charred pineapple and chilies. The result is a dish that is bright, complex, and deeply satisfying, showcasing how Indonesian flavors can shine through pure, unadulterated ingredients.

Why This Combination Is Unique

1. The “Golden Milk” Marinade: This marinade is inspired by the principles of bumbu kuning (yellow spice paste) but simplified. The fresh turmeric and ginger create a powerful anti-inflammatory and digestive base, while the coconut cream tenderizes the chicken and carries the flavors, creating a caramelized, fragrant crust when grilled. The absence of soy sauce allows the purity of these aromatics to take center stage.
2. Sambal Without Boundaries: This Charred Pineapple Sambal redefines what a sambal can be. By grilling the pineapple, shallots, garlic, and chilies until blistered and smoky, we build a foundational char that transforms the relish. It’s a perfect balance of sweet (pineapple), smoky (char), spicy (chilies), and tangy (lime), creating a condiment so good you’ll want to eat it by the spoonful.
3. A Complete Sensory Experience: The dish engages all senses: the vibrant yellow of the grilled chicken, the heady aroma of turmeric and coconut smoke, the sizzling sound on the grill, the contrasting textures of juicy chicken and chunky relish, and finally, the explosion of fresh, bright, and smoky flavors.

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Deconstructing the Flavors: Ingredients & Their Roles

• For the Chicken:
  • Boneless Chicken Thighs: The higher fat content ensures juicy, forgiving skewers that won’t dry out on the grill.
  • Fresh Turmeric & Ginger: Non-negotiable for the best flavor. They must be freshly grated to create a potent, vibrant paste. Ground versions are a pale substitute.
  • Coconut Cream: The thick, solid part from the top of a can of full-fat coconut milk. It provides fat for caramelization and a subtle sweetness.
• For the Charred Pineapple Sambal:
  • Ripe Pineapple: Its natural sugars caramelize and intensify on the grill, providing the sweet counterpoint to the heat.
  • Bird’s Eye Chilies: Adjust the quantity to control the heat. Grilling them tames their raw fire and adds a smoky depth.
  • Aromatics: Shallots and garlic, grilled in their skins, become sweet, smoky, and soft, forming the savory base of the sambal.

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The Method: Fire and Flavor

Part 1: Marinating the Chicken (2-8 hours ahead)

1. Create the Golden Paste: In a bowl, combine the grated fresh turmeric, ginger, garlic, ground coriander, white pepper, and salt. Mash them together to form a coarse paste.
2. Combine with Coconut: Stir in the coconut cream and lime juice until you have a smooth, golden marinade.
3. Marinate: Add the cubed chicken thighs, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, but ideally 4-8 hours for maximum flavor penetration.

Part 2: Making the Charred Pineapple Sambal

This can be done while the grill heats up for the chicken.

1. Prepare for the Grill: Brush the pineapple rings with coconut oil. Leave the chilies, shallots, and garlic in their skins.
2. Char Everything: On a very hot grill, griddle, or cast-iron skillet, char the pineapple for 2-3 minutes per side until you have deep, blackened grill marks. Grill the whole chilies, shallots, and garlic, turning occasionally, until the skins are blistered and blackened in spots and the insides are soft. This will take 5-8 minutes.
3. Blend to Relish: Peel the grilled shallots and garlic. Remove chili stems if desired (keeping seeds for heat). Roughly chop the pineapple. Place everything in a food processor or mortar with lime juice, palm sugar, and salt. Pulse only a few times until you have a rustic, chunky relish. Do not over-blend into a smooth paste.

Part 3: Grilling the Skewers

1. Skewer: Thread the marinated chicken onto soaked bamboo skewers, leaving a small space between pieces for even cooking.
2. Grill to Perfection: Grill over high direct heat for 4-5 minutes per side. The coconut cream in the marinade will cause some flare-ups and create a beautifully charred, caramelized exterior. Cook until the chicken is marked and reaches an internal temperature of 74°C (165°F).
3. Rest: Let the skewers rest for 3-4 minutes before serving.

Pro Tips for Culinary Success

• Fresh is Best: Do not substitute dried ground turmeric and ginger for fresh. The flavor and color difference is profound.
• Embrace the Char: Don’t be afraid of blackened bits on the pineapple and aromatics for the sambal. That’s where the magic happens.
• Control the Heat: For a milder sambal, remove the seeds from the chilies after grilling. For more heat, leave them in.
• No Grill? No Problem: Use a screaming-hot cast-iron grill pan or heavy skillet for both the sambal ingredients and the chicken skewers.

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Serving: A Bright and Bold Plate

Serve the golden, aromatic chicken skewers hot off the grill with a generous bowl of the charred pineapple sambal on the side. Offer extra lime wedges for a final burst of acidity.

Serve with: Steamed jasmine rice to soak up the marvelous juices and sambal, or with grilled flatbread (like roti or naan) for scooping.

Each bite is an adventure: the earthy, creamy turmeric-ginger chicken meets the explosive sweet, spicy, and smoky freshness of the pineapple relish. It’s healthy, vibrant, and packed with flavor—a true testament to the power of fresh ingredients and live fire.

Selamat Makan! (Happy Eating!)