Kensington Marinade

This recipe was inspired by the Kensington Club dishes at Steak and Ale.


4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
2 cups pineapple juice or 1 1/2 cups juice + small can of pineapple (crushed/chunks)
2 tbs red wine vinegar
1/4 cup sugar
1/2 tsp garlic powder
1/2 tsp Accent

Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.

*NOTE: This is a great marinade for steak also - yummy on the grill!