Pineapple Chicken Satay with Dipping Sauce

1 1/4 pounds boneless, skinless chicken breasts, trimmed and cut into chunks
1/2 fresh pineapple, peeled and cut into chunks (about 50 pieces)
1 cup unsweetened coconut milk
2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 bunch scallions, cut into thin sticks, to garnish

Dipping Sauce:
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
3 tablespoons scallions, minced
1/8 teaspoon hot pepper sauce

In medium bowl, whisk together all ingredients except chicken, pineapple and scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours.

Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for at least 10 minutes.

Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer.

Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.

To serve, arrange skewers on platter and garnish with scallion. Pass with dipping sauce.

To make Dipping Sauce:
In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.