Today's Special: Honey Teriyaki Chicken with Rice & Pineapple

Today's Special: Honey Teriyaki Chicken with Rice & Pineapple


When I was in high school, one of the cool things to do during lunch time was head over to the China Dragon across the street from the public library and get a teriyaki chicken and rice bowl for lunch. My most popular friend, Cameron, introduced me to the scrumptiously simple secret that was the rice bowl. Last night, as I was driving down the street, I looked up to see the familiar faded red dragon and suddenly, an uncontrollable craving for a chicken teriyaki bowl took over my entire being. I came to work this morning and immediately knew I had to recreate that sweetly glazed sticky chicken and rice in my very own kitchen. To check out the more grown up recipe - this is more than just chicken and rice drowned in teriyaki - read more



Honey Teriyaki Chicken with Rice & Pineapple
From Rachael Ray

2 cups water
1 tablespoon butter
1 teaspoon salt
1 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
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 (or 1 can fresh pineapple spears)

  1. Preheat a grill pan or large griddle over medium high heat.
  2. 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.
  3. Sprinkle with black sesame seeds.
  4. 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.
  5. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey.
  6. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  7. 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.
  8. Remove chicken to a plate. Garnish chicken with sliced scallions.
  9. 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.
  10. To serve place rice on a plate and top with chicken and pineapple spears. Alternately, slice chicken and pineapple into pieces, stir into rice.

Serves 4.

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