Honey Teriyaki Chicken With Pineapple Spears And Rice Balls
- 2 c. water
- 1 Tbsp. butter
- 1 tsp salt
- 1 x rounded c. white rice
- 2 Tbsp. black sesame seeds (toasted white sesame seeds may be substituted)
- 4 x boneless skinless chicken breasts
- 4 x boneless skinless chicken thighs Vegetable oil for drizzling Salt to taste Freshly-grnd black pepper to taste
- 1 c. chicken broth (or possibly water)
- 1 piece ginger root - (1") peeled, minced
- 1/4 c. honey
- 1/2 c. teriyaki sauce
- 1 Tbsp. toasted sesame oil
- 4 x scallions thinly sliced
- 1 x ripe pineapple
- Preheat a grill pan or possibly large griddle over medium-high heat.
- Bring water to a boil in a small covered pot. Add in butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 min and remove rice from heat. Take the lid off the pot to cold rice a bit.
- Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
- While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on warm grill and cook 6 min on the first side.
- While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add in teriyaki sauce and sesame oil and reduce heat to simmer.
- Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 min, turn again and baste liberally again with sauce, then cook 2 min longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
- While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cool water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls.
- This recipe yields 4 servings.
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