Chicken Teriyaki with Cashew Pineapple Rice

In a large saucepan, combine the teriyaki sauce, pineapple juice, brown sugar, vinegar, garlic powder, Worcestershire sauce, and Italian dressing. Bring to a boil over medium-high heat. Cook, stirring, until the sugar dissolves.

Remove the pan from the heat and let cool completely. Place half the marinade in a covered container and refrigerate. Place the other half in a zip-top plastic bag. Add the chicken to the bag, seal, and turn to coat the chicken in the mixture. Place in the refrigerator and let marinate overnight.

When ready to cook, remove the chicken from the marinade and discard the marinade.

Prepare the rice as directed on the package.

While the rice is cooking, in a small saucepan, heat the reserved teriyaki mixture over medium heat.

Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and cook, stirring frequently, until it is cooked.

Stir the pineapple and cashews into the cooked rice.

Divide the rice between individual serving dishes. Top with the cooked chicken. Drizzle the chicken with the heated sauce. Serve immediately.