Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

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I made this last night. I don't have a grill so cooked the chicken on the stove first, then used the same pan to make the sauce and returned the chicken to cook in the sauce. Based on others' reviews, I added some cornstarch but I think i added too much because the sauce was kind of chunky. It really didn't matter though since the chicken was soaked in it. I used canned pineapple and added it to the pan right before serving. This was an easy meal with good flavor. I would make again but add less corn starch.

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I think this teriyaki chicken is delicious. Mine did not come out as dark and glazed as Rachael's, but I do not own a basting brush, so coating the chicken was difficult. I did not use the sesame seeds or oil because one of my family members is allergic. I also cut the ginger in half because of sensitivity. My sauce was runny, but I'm actually happy about it; I plan on using the leftovers on shrimp later this week. I wish the recipe was clearer about the pinapple-- do you grill it, or eat it fresh?

I look forward to trying this recipe again when I am better equiped.

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My son refuses to eat anything other than chicken nuggets. I made this on Sunday and he asked for it again by the end of the week! I added flour to thicken the sauce and had to cook it on the stove top. It still came out great!

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my daughter lovers this chicken. just needs a littte soy sauce

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The sauce is way to thin unless you add a thickening agent.

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I don't have a grilling pan so I just seared the chicken in a large skillet and I used chicken tenders. It came out very moist and tender, but I think it would have been better if I had actually grilled it, like most teriyaki chicken is. The sauce was amazing. My husband raved about it. I took other readers' advice and added some cornstarch to thicken it (rather than decreasing the amount of chicken broth and it worked perfect. It was especially delicious over the rice. I will definitely keep this recipe and I may try the sauce over other things.

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This really was a 30 minute meal. I choose to pan fry my chicken in a bit of stir fry oil for few mins each side and then poured the sauce over top and finished thickening/cooking. I used chicken tenders cut up to bite size to correspond with the bite size pinneapple chunks. I followed everyone else recommendations about cutting water/broth to half cup - good call otherwise would have been too soupy...cutting back on water was just fine and did not need corn starch as others had noted. I made sticky rice, but did not bother with rice ball cause its just giong to be smooshed anyway...why bother.
Good meal and good leftovers

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Sauce was great. Just baked the chicken and poured the sauce over.

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that was so good.This recipe was soo delicious! I followed other reviewers' suggestions and cut the amount of chicken broth in half to make it a thicker sauce. I poured it right in the fry pan with the chicken and it thickened up and made a great glaze. I toasted my own sesame seeds instead of using the black ones and the combination with the rice was to die for!i need to make some more

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This recipe was soo delicious! I followed other reviewers' suggestions and cut the amount of chicken broth in half to make it a thicker sauce. I poured it right in the fry pan with the chicken and it thickened up and made a great glaze. I toasted my own sesame seeds instead of using the black ones and the combination with the rice was to die for!