Pinkglow® Chicken Teriyaki Yakitori

DIRECTIONS:

1. In a medium saucepan over high heat combine sake, mirin, soy sauce, and sugar. Bring to a simmer, then cook until the mixture has reduced by half. Divide glaze between 2 bowls and set aside.

2. If using bamboo skewers, place 12 of them in a baking dish or rimmed sheet pan, cover with water, and soak for at least 30 minutes.

3. Place rice in a strainer and rinse until the water runs almost clear. Transfer rice to a medium saucepan and add 2½ cups water and salt. Bring to a boil over high heat, then turn heat down to low, cover, and cook gently for 15 minutes. Take off the heat and let sit, covered, while you grill the skewers.

4. Use a serrated knife to cut off the top and bottom of the pineapple, then stand it on end and cut away the pineapple rind, following the contour of the fruit. Cut out the pineapple core by cutting the pineapple into 4 pieces just to the side of the core. Discard the core and cut the pineapple flesh into 1” chunks. Cut green onions into 1” lengths. Cut chicken thighs into 1” pieces.

5. Thread chicken, pineapple, and green onions onto skewers.

6. Prepare a two-zone charcoal grill fire or preheat a gas grill on high heat for 10 minutes. If using a gas grill, turn one of the burners down to medium-low heat after preheating.

7. Grill the skewers over direct heat, turning once, until browned on both sides. Move  skewers to the cooler side of the grill and brush lightly with some of the teriyaki glaze.  Cook, turning and brushing the skewers occasionally, until the chicken is fully cooked  and everything is caramelized. Discard the glaze used for brushing the chicken. 

8. To cook the broccoli, bring 1” water to a boil in a pot. Place broccoli in a steamer basket  and lower into the pot. Steam, covered, until just tender, about 5 minutes. 

9. To serve, divide rice among bowls. Top each serving with 3 skewers and a helping of  broccoli. Sprinkle with sesame seeds. Serve with the remaining teriyaki glaze.