Honey Teriyaki Chicken, Ripe Pineapple Spears, with toasted sesame rice balls
- Minutes to Cook:
- 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)**
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.
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.
Nutritional Info 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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