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Chicken Teriyaki with Cashew Pineapple Rice

Chicken Teriyaki with Cashew Pineapple Rice

This delicious chicken recipe does not disappoint.

Course Main Course
Cuisine Chinese
Keyword Chicken Teriyaki with Cashew Pineapple Rice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.)