- Yield 4 servings
- 4 pieces boneless Chicken breats
- 3/4 cup Pineapple juice
- 1/2 cup vinegar
- 1/4 cup Worcestershire sauce
- 1 can 10-ounce can crushed pineapple, drained
- 2 cups cooked rice
- 1 cup teriyaki sauce
- 1/2 cup brown sugar
- 1 teaspoon garlic powder
- 1/2 cup Italian salad dressing
- 1/2 cup 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.