Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

When i make asian food, i try to choose recipes that include ginger because of its health benefits, but kevin tends to think every dish i make that uses ginger tastes the same. This recipe is one where there are enough other flavors working with the ginger to not give it an exclusive ginger taste. this is the best Rachel Ray recipe i have tried so far...

it took me 2 tries to make this recipe due to an unexpected ginger peeling accident. i now have a nice notch out of the corner of my finger. Be careful with sharp peelers, people!

Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

Original recipe from Rachel Ray

Cook Time: 25 mins
Level: Easy
Yield: 4 servings

Prep Time: 15 min
Inactive Prep: --
Cook Time: 25 min
Total: 40 min

INGREDIENTS

• 2 bags boil-in-bag rice
• 2 tablespoons sesame seeds, toasted
  
• 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

Directions

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

Bring water to a boil for rice. Cook rice for 8 minutes and drain. 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. (pound super-thick chicken so that is doesn't take forever to cook). 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.

Continue cooking sauce to thicken. drizzle chicken with more sauce if desired.

Slice pineapple into bite-sized chunks. Serve alongside chicken and rice, and steamed broccoli.