Honey Teriyaki Chicken with Ripe Pineapple 4/8/10

This dish was very easy to make and nice substitute to the traditional pre-made teriyaki dish!
* 2 cups water
* 1 teaspoon salt, eyeball it
* 1 rounded cup basmati rice
* 4 boneless, skinless chicken breasts
* Vegetable 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 over medium high heat.

How to cook rice:
Bring water to a boil in a small covered pot. Add 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.

How to cook the chicken:
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken in hot pan 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. Do this process a few times. When chicken is near done (about 9min.) pour in the excess sauce. Add thickening agent if needed. (i.e. cornstarch and cold water)

Cutting a Pineapple:
While chicken cooks peel and cut a ripe pineapple. 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. Serve with chicken and rice.