Honey Teriyaki Chicken With Pineapple Spears And Rice Balls

Recipe Ingredients

2 cups	474ml	Water
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Salt
1		Rounded cup white rice
2 tablespoons	30ml	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 - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Chicken broth
		= (or water)
1		Ginger root - (1") - peeled, chopped
1/4 cup	59ml	Honey
1/2 cup	118ml	Teriyaki sauce
1 tablespoon	15ml	Toasted sesame oil
4		Scallions - thinly sliced
1		Ripe pineapple

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C46) - from the TV FOOD NETWORK

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