Chicken Teriyaki With Cashew Pineapple Rice

Ingredients

• Servings: 4
• 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

Recipe

• 1 mix the first 7 ingredients and bring to a boil.
• 2 cool; divide in half.
• 3 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.
• 4 prepare 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 snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
• 8 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.