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    You are in: Home / Recipes / Chicken Teriyaki with Cashew Pineapple Rice Recipe
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    Chicken Teriyaki with Cashew Pineapple Rice

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    Rate it! | Read 7 Reviews

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    Marg (CaymanDesigns)'s Note:

    This is one of my favorite meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the first 7 ingredients and bring to a boil.
    2. 2
      Cool; divide in half.
    3. 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. 4
      Prepare white rice for 4 people, as instructed on bag.
    5. 5
      Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
    6. 6
      Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
    7. 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. 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.

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    Nutritional Facts for Chicken Teriyaki with Cashew Pineapple Rice

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 653.3
     
    Calories from Fat 277
    42%
    Total Fat 30.8 g
    47%
    Saturated Fat 6.6 g
    33%
    Cholesterol 72.6 mg
    24%
    Sodium 3502.4 mg
    145%
    Total Carbohydrate 64.0 g
    21%
    Dietary Fiber 1.2 g
    4%
    Sugars 50.2 g
    201%
    Protein 32.3 g
    64%
    Detailed Nutrition Values About Nutrition Info

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