boneless skinless chicken breasts, cut into 1/2-inch wide strips
fresh cilantro, divided
1Mix coconut milk, pineapple juice, peanut butter, Seasoning, sugar, soy sauce and oil in large bowl. Reserve 1 1/4 cups satay mixture in separate bowl. Add chicken to remaining mixture in bowl; toss to coat well. Refrigerate 30 minutes or overnight for extra flavor.
2Meanwhile, for the Sauce, place 1 cup of the reserved satay mixture in small saucepan. Cook on medium heat 15 minutes or until sauce has thickened, stirring occasionally. Stir in 1 tablespoon of the cilantro. Set aside.
3Remove chicken from marinade. Discard any remaining marinade. Thread 1 chicken tender onto each skewer.
4Grill skewers over medium-high heat 3 minutes per side or until chicken is cooked through, basting with remaining 1/4 cup satay mixture. Transfer skewers to serving platter. Sprinkle with remaining cilantro. Serve with Satay Sauce.