Honey Teriyaki Chicken with Ripe Pineapple Spears & Black & White Rice Balls

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