Editors' Pick
Chicken Teriyaki with Cashew Pineapple Rice
"This is one of my favorite meals."
photo by DianaEatingRichly
- Ingredients:
- 12
- Serves:
-
4
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 lb boneless chicken breast
- cooked rice (4 servings)
- 1 (4 ounce) can crushed pineapple
- 3⁄4 cup cashew pieces
- various cooked vegetables, your choice
directions
- Mix the first 7 ingredients and bring to a boil.
- Cool; divide in half.
- Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
- Prepare white rice for 4 people, as instructed on bag.
- Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
- Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
- Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
- My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
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Reviews
-
Great recipe! It took some doing as I had to make teriyaki sauce first then proceed with the recipe. Marinated it for 6 hours but was quick from there. Loved that you can add all the veggies you like but goes great with the pineapple, cashew rice and chicken. -
I was a bit dubious about the Italian (!) dressing in what was otherwise a Far-Eastern Recipe (well, it's the Far-East for us Brits anyway). But it did work, it is drop-dead gorgeous, my daughter cooked it at her house for us all. I cooked the Oriental veg recommended as well as Bok choy with garlic, honey & sesame seeds added. Sprinkled coriander leaves on top. Yum factor 100! -
I have a similar recipe, but am eager to try this one. My husband also hates pineapple, so I have used diced mango in my rice before and he loves it!
-
Sodium content is over the top!! -
This was very good and so easy to make. I used leftover chicken, which made this even easier. I marinated the cooked chicken in some the sauce for a few minutes while I was making the rice and stir-frying the vegetables. Then I added the chicken to the vegetables to heat through, and then served it over the rice. I especially liked the pineapple rice.
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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
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