Teriyaki Chicken

  • 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.