Teriyaki chicken and pineapple spears recipe

Very simple teriyaki chicken recipe with rice balls and pineapple

Ingredients:
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
veg. or olive 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 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.
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

My favorite pecan chicken recipe

Pecan crusted chicken by Art Eats Bakery Http://www.arteatsbakery.com
Ingredients:
4 boneless, skinless chicken breast halves or 8 boneless, skinless thighs
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1-1/2 cups finely chopped pecans
2 Tbsp. butter
1 Tbsp. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp. dried thyme leaves
Preparation:
Pound each chicken breast or thigh as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes. Coat chicken with flour, then dressing, then pecans, pressing to coat well.
Melt butter with olive oil in heavy nonstick skillet over medium-high heat and cook coated chicken breasts 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! If you are using chicken thighs, cook over medium heat 4-5 minutes per side until cooked.
Remove chicken from skillet as it is cooked and cover to keep warm.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils. Pour over chicken or return chiken to pan. Serves 4