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

Looking for an easy Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe? Learn how to make Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls using healthy ingredients.


Submitted by josephpgreen

Makes 4 servings



Difficulty: Easy Prep Time: 15 minutes Cook Time: 25 minutes

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

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

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

  1. Preheat a grill pan or large griddle over medium high heat.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

Categories

Chicken, Main Dish, Asian

Nutrition Facts
Serving Size 597.9g
Amount Per Serving
Calories
735
Calories from Fat
238
% Daily Value*
Total Fat
26.4g
41%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
95mg
32%
Sodium
2256mg
94%
Potassium
668mg
19%
Total Carbohydrates
83.8g
28%
Dietary Fiber
3.8g
15%
Sugars
38.4g
Protein
41.6g
Vitamin A 7% Vitamin C 129%
Calcium 12% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • High in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
  • Contains alcohol
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