- Yield: 4 servings
- 4pieces boneless Chicken breats
- 3/4cup Pineapple juice
- 1/2cup vinegar
- 1/4cup Worcestershire sauce
- 1can 10-ounce can crushed pineapple, drained
- 2cups cooked rice
- 1cup teriyaki sauce
- 1/2cup brown sugar
- 1teaspoon garlic powder
- 1/2cup Italian salad dressing
- 1/2cup cashew pieced
Mix all ingredients except chicken, rice, cashews, and pineapple and bring to a boil. Cool; divide in half. Use half to marinate chicken breasts overnight. Refrigerate other half to be used later.
Cook rice. Remove chicken from marinade and discard marinade. Prepare rice. Grill chicken about 6 minutes per side. Stir pineapple and cashew pieces into cooked rice. Reheat reserved marinade. Serve grilled chicken over rice mixture with warmed marinade sauce.