Chicken Teriyaki


  • 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
  • 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.