Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Teriyaki with Cashew Pineapple Rice
Grilled teriyaki-marinated chicken served over fluffy rice studded with sweet pineapple and crunchy cashews.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a small saucepan, combine the brown sugar, vinegar, garlic powder, Worcestershire sauce, and soy sauce. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then remove from heat and let cool. Divide the marinade in half, refrigerating one portion in a sealed container for later use.
- 2
Place the chicken breasts in a resealable bag, pour in one half of the cooled marinade, seal, and refrigerate overnight (or at least 4 hours), turning once or twice to coat evenly.
- 3
Prepare 4 servings of white rice according to package directions and keep warm.
- 4
Remove the chicken from the marinade and discard that used marinade. Grill or broil the chicken about 5-6 minutes per side, until cooked through and an instant-read thermometer reads 165°F (74°C).
- 5
Stir the drained crushed pineapple and cashew pieces into the warm cooked rice until evenly distributed.
- 6
Gently reheat the reserved half of the marinade in a small saucepan until simmering. Slice the chicken and serve over the pineapple-cashew rice, drizzling the warm sauce over the top. Serve with stir-fried snow peas, broccoli, or carrots if desired.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1430
Calories
75 g
Protein
220 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Teriyaki is a Japanese cooking method where a glossy soy-mirin glaze is brushed onto grilled or pan-cooked food, and it became a North American staple through Hawaiian and West Coast home cooking. Pairing it with a cashew-and-pineapple rice nods to the tropical, sweet-savory flavor pairings popular in island-style plate lunches. The result is a bright, glossy dinner that feels like a small vacation on a weeknight.
Listahan note
This version makes the teriyaki glaze from scratch so you control the sweetness, and folds toasted cashews and pineapple into the rice for texture and tang. It balances sweet, salty, and nutty in one bowl.
Technique cues
- Reduce the teriyaki glaze until it coats the back of a spoon so it clings to the chicken instead of running off.
- Add the pineapple to the rice near the end so its acid does not break down the grains into mush.
- Toast the cashews dry until just golden before they go in so they stay crunchy against the soft rice.
Kitchen flow
- Parallel prep
- Start the rice, simmer the glaze, and toast the cashews on the same burner rotation while the chicken sears.
- Make-ahead
- Make the teriyaki glaze up to a week ahead and keep it jarred in the fridge so dinner is just cook and brush.
- Leftover move
- Chop the cold chicken and rice into a teriyaki fried rice the next night with a quick pan toss.
- Cleanup rhythm
- Soak the sticky glaze pan in hot water while you eat so the caramelized sugar lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thighs
glaze-friendly protein
Purpose: Thighs stay juicy under the sweet glaze and take on color beautifully.
Handling: Pat dry and sear skin-side or presentation-side first for color.
Adaptation: Chicken breast works if pulled promptly; salmon also takes teriyaki well.
soy sauce, mirin, and sugar
teriyaki glaze
Purpose: This trio is the backbone of teriyaki, balancing salt, sweetness, and gloss.
Handling: Simmer together until syrupy before brushing onto the chicken.
Adaptation: Tamari plus honey covers gluten-free needs; skip mirin and add a splash of rice vinegar and extra sugar.
pineapple
sweet-tart accent
Purpose: It brings juicy acidity that cuts the rich glaze and ties into the tropical theme.
Handling: Dice small and pat dry, or briefly caramelize for deeper flavor.
Adaptation: Mango brings similar sweetness; canned pineapple drained well works in a pinch.
cashews
crunch and richness
Purpose: Toasted cashews add buttery crunch that contrasts the soft rice and tender chicken.
Handling: Toast dry until golden and add at the end to keep them crisp.
Adaptation: Toasted almonds or sunflower seeds work for a tree-nut allergy (sunflower).
steamed rice
base
Purpose: Plain rice carries the pineapple, cashews, and glaze without competing.
Handling: Cook slightly drier than usual so it can absorb the pineapple juice.
Adaptation: Brown rice or cauliflower rice both stand in well.
Technique notes
- Glaze the chicken in stages, letting each coat set in the pan, to build a lacquered shine.
- Caramelize the pineapple in a dry hot pan first to concentrate its sweetness before folding into the rice.
- Finish with a scatter of sesame seeds and sliced scallion for color and a savory lift against the sweetness.
Ingredient swaps
- Gluten-free direction
- Use tamari for the glaze and confirm the mirin is gluten-free or substitute rice vinegar and sugar.
- Tree-nut-free direction
- Swap the cashews for toasted sunflower or pumpkin seeds to keep the crunch.
- Lower-sugar direction
- Cut the glaze sugar in half and lean on the pineapple for natural sweetness.
Serve alongside
- Sesame-dressed cucumber salad
- Steamed broccolini
- Edamame with sea salt
- Pineapple-coconut sparkler
- Cold genmaicha tea
- Off-dry Riesling
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the glazed chicken and rice separately up to three days for the best texture. Reheat the chicken gently with a spoonful of water to revive the glaze and warm the rice with a damp cover. Cooked components freeze for a month, though the pineapple softens on thaw.
Equipment
- Heavy skillet for searing and glazing
- Small saucepan for the glaze
- Pastry brush
- Rice cooker or lidded pot
Make this household-aware
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