Teriyaki chicken is a recipe originating from Japan that has become popular worldwide due to its characteristic sweet and salty flavor. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or broil. This dish is traditionally made by marinating meat or fish in a sauce composed of soy sauce, sake or mirin, and sugar, before cooking it on a grill or in a pan. In several Latin American countries, this dish is simply known as "teriyaki chicken," although some regions may adapt the recipe by adding their own ingredients, such as pineapple or cashews, which provide a tropical and crunchy touch, respectively. This blend of flavors reflects the fusion of Japanese cuisine with local ingredients and is highly appreciated both at home and in restaurants.
Teriyaki chicken with pineapple and cashew rice
How to Prepare Teriyaki Chicken with Pineapple and Cashew Rice
Ingredients: Teriyaki Sauce, Pineapple Juice, Brown Sugar, Vinegar, Garlic Powder, Worcestershire Sauce, Italian Salad Dressing, Boneless Chicken Breast, Cooked Rice, Crushed Pineapple, Cashew Pieces, Vegetables.
Mix the first 7 ingredients and bring to a boil.
Let it cool.
Divide into two parts.
Use half to marinate 1 to 1 1/2 pounds of boneless chicken breast or chicken breast tenders overnight.
Refrigerate the other half to use later.
Prepare white rice for 4 people, according to the package instructions.
Remove the chicken from the marinade and discard the marinade.
Grill or broil the chicken while the rice is cooking.
Add a can of crushed pineapple and about 3/4 cup of cashew pieces to the cooked rice and mix.
Reheat the other half of the marinade.
Serve the grilled chicken over the rice mixture with the sauce.
Also serve any type of oriental vegetables you like.
My husband is not a big fan of pineapple, so I have started serving it separately from the rice.
That way I can add it but he doesn't have to eat it.
Ingredients (12)
- Teriyaki Sauce
- Pineapple Juice
- Brown Sugar
- Vinegar
- Garlic Powder
- Worcestershire Sauce
- Italian Salad Dressing
- Boneless Chicken Breast
- Cooked Rice
- Crushed Pineapple
- Cashew Pieces
- Vegetables
Instructions (16 steps)
- 1 Mix the first 7 ingredients and bring to a boil
- 2 Cool
- 3 Divide into two parts
- 4 Use half to marinate 1 to 1 1/2 pounds of boneless chicken breast or chicken breast tenders overnight
- 5 Refrigerate the other half to use later
- 6 Prepare white rice for 4 people
- 7 according to package instructions
- 8 Remove the chicken from the marinade and discard the marinade
- 9 Grill or broil the chicken while the rice cooks
- 10 Add a can of crushed pineapple and approximately 3/4 cup of cashew pieces to the cooked rice and mix
- 11 Reheat the other half of the marinade
- 12 Serve the grilled chicken over the rice mixture with the sauce
- 13 Also serve any type of oriental vegetables you like
- 14 My husband is not a big fan of pineapple
- 15 so I have started serving it separately from the rice
- 16 That way I can add it but he doesn"t have to eat it