Chicken-Pork Satay

• 4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips
• 1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips
• 1/2 cup cream of coconut
• 3 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon teriyaki sauce
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 2 cloves garlic, crushed
• 2/3 cup chunky peanut butter
• 2/3 cup water
• 1/4 cup teriyaki sauce
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon ground red pepper
• 3 cloves garlic, crushed
• 1 large sweet red pepper, seeded

1. Place chicken and pork in a heavy-duty, zip-top plastic bag. Combine cream of coconut and next 6 ingredients; pour over meat. Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
2. Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth. Set aside.
3. Drain meat; discard marinade. Thread chicken and pork evenly onto skewers. Cut sweet red pepper into 12 (1 1/2-inch) squares. Cut each square diagonally in half, forming 24 triangles. Place 1 triangle on the end of each skewer. Place half of skewers on rack of a lightly-greased broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.

center, cream of coconut, lime juice, vegetable oil, teriyaki sauce, ground coriander, ground red pepper, garlic, chunky peanut butter, water, teriyaki sauce, rice wine vinegar, ground red pepper, garlic, sweet red pepper

Taken from www.myrecipes.com/recipe/chicken-pork-satay (may not work)