Adapted from recipe on www.copykat.com
6 boneless chicken breasts
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar
In a bowl combine all ingredients except for chicken.
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 hours.
Here's what we did instead (approximate amounts- just go with the basics then add more as needed)
3/4 large can pineapple juice
1/4 cup Worcestershire sauce
1/2 cup soy sauce
Generous handful brown sugar
Ground ginger and garlic powder- several shakes of each
Couple squirts spicy brown mustard
Mix all sauce ingredients together- taste and adapt for your family.
Put 6 or 8 boneless skinless chicken breasts that you poke several times into zip top bag (STURDY- don't skimp here) then pour enough sauce to cover. NOTE- we didn't think the poking helped the marinade penetrate the chicken so probably won't bother next time.
Put the rest of the sauce in another covered container.
Refrigerate the chicken and sauce overnight - 24 hours.
We weren't feeling well so just baked the chicken 375 for 35 min (they were big breasts).
With the extra sauce we added about a third of the pineapple diced pretty small and reduced it over low-med while chicken cooked then made a tropical rice- YUM!
This sauce is amazing- I can't imagine anything it wouldn't be good on- in fact we think it will be our new *regular* Polynesian stir fry sauce.