Steak & Ale Hawaiian Chicken

Source: Jan Taylor

6 chicken breasts, boneless
2 cups pineapple juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
2 tablespoons granulated sugar

In a bowl combine all ingredients except for chicken. Stir. Using a fork, poke about 5-8 sets of holes inn 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 hours.

Grill.

Serves 4 to 6.

ENJOY!