Directions

1. In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, grated garlic, teaspoon ginger, sesame oil and crushed red pepper. Bring to a simmer over moderate heat and cook, stirring occasionally, for 5 minutes.

2. In a small bowl, whisk the arrowroot powder with 1 tablespoon of water to create a slurry. While whisking constantly, slowly pour the slurry into the sauce. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from the heat.

3. Preheat the oven to 425° and line two rimmed baking sheets with aluminum foil. Grease with nonstick cooking spray.

4. In a medium bowl, combine the ground chicken with the breadcrumbs, egg, scallions, sliced garlic, tablespoon ginger, and 1½ teaspoons of kosher salt. Using your hands or a 1¾-inch ice cream scoop, portion out the meatballs and transfer them to one of the prepared baking sheets. You should have about 18 golf ball-sized meatballs. Spray the meatballs with more cooking spray and bake for about 15 minutes, or until just cooked through.

5. Remove the meatballs from the oven and preheat the broiler to HIGH. Spoon half of the sauce over the meatballs and toss to coat on the baking sheet. Broil the meatballs for about 2 minutes, or until they are sticky and well-coated in the sauce. Let rest for 5 minutes.

6. On the second prepared baking sheet, arrange the broccolini on one side and the shiitake mushrooms on the other. Broil on HIGH until the vegetables are beginning to brown (the broccolini should still have some bite to it), 3 to 5 minutes. Season with salt.

7. In four shallow bowls, add a scoop of steamed brown rice. Divide the meatballs, broccolini and shiitakes between each bowl and garnish with toasted sesame seeds, cilantro and more thinly sliced scallions. Serve right away, passing more sauce at the table.