Steak & Ale Hawaiian Chicken
6 chicken breasts -- boneless
2 cup pineapple juice
2 tablespoon worcestire sauce
1/4 cup soy sauce
2 tablespoon sugar

In a bowl combine all ingredients except for chicken. Stir. Using a fork, poke about 5-8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover and refrigerate for 24-36 hours. Grill.

Yield: 6 servings

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