Chicken Teriyaki with Cashew Pineapple Rice
Grilled teriyaki-marinated chicken served over fluffy rice studded with sweet pineapple and crunchy cashews.
Contains common allergens
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Instructions
- 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.
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