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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.1
  • Total Fat: 10.5 g
  • Cholesterol: 83.8 mg
  • Sodium: 1,811.0 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 39.2 g

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Honey Teriyaki Chicken, Ripe Pineapple Spears, with toasted sesame rice balls

Submitted by: RYANANDKALI
Honey Teriyaki Chicken, Ripe Pineapple Spears, with toasted sesame rice balls

Introduction

This is Absolutely wonderful! Very Kid friendly my two year old LOVES it he kept asking for more. The Pineapple goes perfectly with the tereyaki and the Sesame in the rice it to die for. This is Absolutely wonderful! Very Kid friendly my two year old LOVES it he kept asking for more. The Pineapple goes perfectly with the tereyaki and the Sesame in the rice it to die for.
Number of Servings: 4

Ingredients

    2 cups water
    1 tablespoon butter* (Optional)
    1 teaspoon salt, eyeball it* (Optional)
    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
    Smart balance Vegetable oil, for drizzling
    Pepper (to taste)
    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
    **I didn't add this into the nutrition facts bc I didn't use it)**

Directions

Yields: 4 Servings

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 or toasted 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

**I basted the chicken with the sauce on either side but after I basted the second side I poured the remainder of the sauce into the pan with the chicken for extra flavor.**

*I didn't add the salt into the nutrition facts bc I didn't use it. I thought the teriayki was flavored enough that it didn't need any added salt*

Number of Servings: 4

Recipe submitted by SparkPeople user RYANANDKALI.






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