Yield: 4 servings
* 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
* 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
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
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