Chicken Teriyaki with Cashew Pineapple Rice

Chicken Teriyaki with Cashew Pineapple Rice

This Chicken Teriyaki with Cashew Pineapple Rice is a great recipe. The family loved this one hands down. The rice rated a *wow*! Great flavors.

 

I love that you can add all of the veggies you want. That makes this a great “meat stretcher” recipe!

I stir-fried a bag of oriental veggies to go along with it and we had a great meal!

One of my favorite meals. So much flavor, so little work!

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Chicken Teriyaki with Cashew Pineapple Rice
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This delicious chicken recipe does not disappoint.

Course: Main Course
Cuisine: Chinese
Keyword: Chicken Teriyaki with Cashew Pineapple Rice
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 cup teriyaki sauce
  • 3/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Italian salad dressing I use fat free
  • 1 -1 1/2 pounds boneless chicken breast
  • cooked rice 4 servings
  • 1 4 ounce can crushed pineapple
  • 3/4 cup cashew pieces
  • various cooked vegetables your choice
Instructions
  1. Mix the first 7 ingredients and bring to a boil. Cool; divide in half.
  2. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night.
  3. Refrigerate other half to be used later.
  4. Prepare white rice for 4 people, as instructed on bag.
  5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
  6. Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
  7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)

 

Enjoy!

Next Up: 

Blasted Rapid Roast Whole Chicken

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Recipe based on one by Marg
Photo by Diana Johnson