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Chicken Teriyaki with Cashew Pineapple Rice


Marinade:
1 cup teriyaki sauce
3/4 cup pineapple juice
1/2 cup brown sugar
1/2 cup vinegar
1 tsp. garlic powder
1/4 cup Worcestershire sauce
1/2 cup Italian salad dressing (I use fat free)

Mix all 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 rice for 4 people as instructed on box. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking. Stir into cooked rice, 1 small can of crushed pineapple (drained) and about 3/4 cup of cashew pieces. Reheat other half of marinade.

Serve grilled chicken over rice mixture with marinade sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)




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