Cover the floor with newspaper to catch the family drool when they smell this on the grill!
- 6 Chicken breasts, boneless
- 2 cups pineapple juice
- 2 tablespoons worcestershire sauce
- 2 fluid ounces low sodium soy sauce
- 2 tablespoons Sugar
In a bowl combine all ingredients except 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.