- 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 be substituted
- 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
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 side.
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