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

By 1982

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Backyard Luau Picnic
Recipe categories: Rice, Fruit, Pineapples, Poultry, Chicken,

Total Time: 40 min.
Prep 15 min.
Cook 25 min.
Yield: 4 servings .
Level:Easy.

Ingredients

• Ingredients
• 2 cups water
• 1 tablespoon butter
• 1 teaspoon salt, eyeball it
• 1 rounded cup white rice
• 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
• 4 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• Vegetable oil, for drizzling
• Salt and pepper
• 1 cup chicken broth or water
• 1-inch ginger root, peeled and chopped
• 1/4 cup honey
• 1/2 cup teriyaki sauce
• 1 tablespoon toasted sesame oil
• 4 scallions, thinly sliced
• 1 ripe pineapple

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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 1/2, 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