Hawaiian Chicken
Yield
6 servingsPrep
15 minCook
25 minReady
1 daysLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 2 | cups |
pineapple juice
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 473 | ml |
pineapple juice
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sugar
|
|
Directions
In a bowl combine all ingredients except for chicken. Stir.
Using a fork, poke about 5 to 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 to 36 hours. Grill.
