Best 4 Honey Teriyaki Chicken With Ripe Pineapple Spears And Black And White Rice Balls Recipes
Tantalize your taste buds with a culinary journey to the Orient with our delectable Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls. This symphony of flavors will transport you to the bustling streets of Tokyo, where the air is filled with the intoxicating aromas of grilled meats and sweet pineapple.
Our Honey Teriyaki Chicken is a masterpiece of culinary art, featuring tender and succulent chicken morsels coated in a luscious glaze of honey, soy sauce, and a touch of garlic. The chicken is grilled to perfection, resulting in a beautiful caramelized exterior that yields to a juicy and flavorful interior.
Accompanying the chicken are Ripe Pineapple Spears, grilled to perfection and exuding a tropical sweetness that perfectly complements the savory chicken. The pineapple spears add a vibrant pop of color and a refreshing burst of flavor to the dish.
To complete this culinary extravaganza, Black and White Rice Balls provide a delightful contrast in both texture and taste. The black rice, with its nutty flavor and slightly chewy texture, is a wonderful complement to the white rice, which offers a fluffy and delicate口感.
This article will guide you through the culinary steps to create this exquisite dish, providing detailed instructions and helpful tips to ensure success. From preparing the marinade for the chicken to grilling the pineapple spears and shaping the rice balls, each recipe is meticulously explained to empower you in crafting this tantalizing meal.
So, embark on this culinary adventure and indulge in the delectable flavors of Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls. Your taste buds will thank you for this extraordinary culinary experience.
HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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
PINEAPPLE TERIYAKI GRILLED CHICKEN RECIPE
This Pineapple Teriyaki Grilled Chicken is so easy to make and tastes amazing. If you are looking for a quick, healthy, and delicious dinner, this is your recipe.
Provided by Camille Beckstrand
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the fridge for at least 2 hours (I like mine to marinate for about 8 hours).
- Heat grill to medium-high. Place chicken on grill until just cooked through (about 5-7 minutes per side).
- Place pineapple slices on grill and cook until grill marks appear (just a minute or two per side).
- Remove chicken and pineapple from grill and place one slice of pineapple on each chicken breast. Sprinkle green onions on top.
Nutrition Facts : Calories 264 kcal, Carbohydrate 14 g, Protein 25 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 489 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Time 4h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
- Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
- Remove and drain the chicken and set aside in a large bowl.
- Shred thoroughly with two forks.
- Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
- Add the chicken to the sauce and mix thoroughly.
- Serve over a bed of rice with spring onions and sesame seeds!
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 5 grams, Fiber 1 gram, Protein 49 grams, Sugar 50 grams
HONEY-TERIYAKI CHICKEN
Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
- Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Nutrition Facts : Calories 635 g, Fat 26 g, Protein 39 g
Tips:
- Mise en place: Before you start cooking, gather all the necessary ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
- Use ripe pineapple: Ripe pineapple is sweeter and more flavorful. If you don't have ripe pineapple, you can use canned pineapple chunks or slices.
- Don't overcook the chicken: Chicken breasts are very tender and can easily become dry if overcooked. Cook them until they are just cooked through, about 10 minutes per side.
- Let the chicken rest: When you remove the chicken from the pan, let it rest for a few minutes before slicing. This will help the juices redistribute throughout the chicken, making it more flavorful.
- Make the black and white rice balls ahead of time: These rice balls can be made up to 2 days in advance. Store them in an airtight container in the refrigerator until you're ready to serve.
Conclusion:
This honey teriyaki chicken with ripe pineapple spears and black and white rice balls is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The chicken is tender and flavorful, the pineapple is sweet and juicy, and the rice balls are a fun and unique touch. This dish is sure to be a hit with everyone who tries it!
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