Honey Teriyaki Chicken with Ripe Pineapple Spears & Black & White Rice Balls
This dish was everything I had hoped for and more.
Yield
5 servingsPrep
12 minCook
28 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
salt
eyeball it |
|
| 1 | cup |
long grain rice
one rounded cup |
*
|
| 2 | tablespoons |
sesame seeds
black, toasted white sesame seeds may be substituted |
|
| 4 | each |
chicken breasts
skinless |
|
| 4 | each |
chicken thighs, boneless, skinless
skinless |
*
|
| 1 | x |
vegetable oil
for drizzling |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
chicken broth, low salt
or water |
|
| 1 | inch |
ginger root
peeled and chopped |
*
|
| ¼ | cup |
honey
|
|
| ½ | cup |
teriyaki sauce
|
|
| 1 | tablespoon |
sesame oil
toasted |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
pineapple
ripe |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
salt
eyeball it |
|
| 237 | ml |
long grain rice
one rounded cup |
*
|
| 3E+1 | ml |
sesame seeds
black, toasted white sesame seeds may be substituted |
|
| 4 | each |
chicken breasts
skinless |
|
| 4 | each |
chicken thighs, boneless, skinless
skinless |
*
|
| 1 | x |
vegetable oil
for drizzling |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
chicken broth, low salt
or water |
|
| 1 | inch |
ginger root
peeled and chopped |
*
|
| 59 | ml |
honey
|
|
| 118 | ml |
teriyaki sauce
|
|
| 15 | ml |
sesame oil
toasted |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
pineapple
ripe |
|
Directions
Preheat a grill pan or large griddle over medium high heat.
Bring water to a boil in a small covered pot.
Add butter, salt and rice to the pot.
Return the water to a boil.
Reduce heat to simmer and replace cover.
Simmer 18 minutes and remove rice from heat.
Take the lid off the pot to cool 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 hot grill and cook 6 minutes 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 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 minutes, turn again and baste liberally again with sauce, then cook 2 minutes 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 ½, lengthwise.
The core is edible, but may be trimmed if you wish.
Pineapple can be very acidic.
Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten.
Serve with chicken and rice balls
