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1
Preheat a grill pan or large griddle over medium high heat.
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2
Bring water to a boil in a small covered pot.
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3
Add butter, salt and rice to the pot.
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4
Return the water to a boil.
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5
Reduce heat to simmer and replace cover.
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6
Simmer 18 minutes and remove rice from heat.
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7
Take the lid off the pot to cool rice a bit.
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8
Scoop rice into balls with an ice cream scoop and your hands.
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9
Dampen hands with water to work with rice if it is very sticky.
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10
Set rice balls on a plate and sprinkle with black sesame seeds.
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11
While your rice is cooking, lightly coat chicken with oil, salt and pepper.
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12
Place chicken on hot grill and cook 6 minutes on the first side.
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13
While chicken is cooking, bring chicken broth and ginger to a boil.
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14
Stir in honey.
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15
When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
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16
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush.
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17
Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer.
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18
Remove chicken to a plate.
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19
Garnish chicken with sliced scallions.
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20
While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears.
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21
Cut off top and bottom of pineapple.
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22
Set pineapple upright and trim away skin in strips from top to bottom.
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23
Halve pineapple lengthwise and quarter each 1/2, lengthwise.
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24
The core is edible, but may be trimmed if you wish.
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25
Pineapple can be very acidic.
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26
Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten.
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27
Serve with chicken and rice balls
