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LOCATION: Recipes >> Poultry >> Teriyaki 05

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Chicken Teriyaki with Cashew Pineapple Rice

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

Mix all ingredients and bring to a boil. Cool; divide in half. Use
half to marinate 1 to 1 1/2 pounds boneless chicken breast or
chicken breast tenders overnight. Refrigerate other half to be used
later.

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.

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