Saturday, April 24, 2010

Sesame Chicken Teriyaki Over White Rice

One of my favorite marinades to make is with pineapple juice,the freshest fruit off a pineapple, and making a rich Teriyaki Sauce with it, makes this chicken fall off the bone. Grilling foods daily, is the most common source of cooking here in Florida so no wonder, I do use it frequently and have adapted many of moms recipes for the outdoor cooking. This use to be a one pan stove top recipe. The smells of wonderful outdoor cooking can be detected for miles around the neighborhood, sweet and fragrant. Not an Italian dish, I know, but one of my mom's favorite alternatives in cooking in our home, she loved cooking with pineapple and of course garlic. So this was one dish she would like, dad wasn't so venturous, he was traditional, so she had to be careful not to mix too many ingredients together.

Chicken thighs are what is shown here, tender, falls off the bone and with toasted sesame seeds sprinkled over the top.

I love to serve this on plain white rice, the sauce drippings from the chicken juice, sweetens the rice perfectly.
During our recent family reunion, I purchased two pineapples to use in mixed drinks and smoothies. The leftover pineapple was perfect to make this dish. Putting it on the grill with the chicken gives this a delicious flavoring to the rice as well. Before I leave for work, I put everything in a big dish, and marinade this all day. Then come home, its all ready for the fired up grill. All that is left to do, is boil the plain salted white rice and serve the chicken over the top.

6 Chicken Thighs(or whatever pieces you prefer)
2 cups of fresh pineapple chunks
1 cup of pineapple juice canned
Toasted Sesame seeds
1 teaspoon sesame oil

Teriyaki Sauce
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 teaspoon minced garlic
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
1/4 cup canned pineapple juice or water
Mix all but cornstarch and 1/4 c pineapple juice or water, in a sauce pan and heat. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Pour over Chicken add pineapple and juice, sesame oil and one tablespoon of sesame seeds, in a large bowl. Marinade for 6 to 7 hours or overnight.

On a hot grill(method used above), grill chicken, adding pineapple the last 10 minutes. Cook till browned on both sides, thoroughly cooked and clear juices inside. Serve over a bed of rice with toasted sesame seeds on top.
Note: If you prefer or don't have a grill. Pan cook or bake the Chicken in a little olive oil. If using Chicken breasts it will take 1/2 hour per pound in the oven, around 1 hour 20 minutes to bake four, basting every half hour. Pan fry in olive oil, till all the juice that runs out is clear.

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