I’ve done a search on recipe sites and there are several “Steak & Ale Hawaiian Chicken” (and Kensington Club – same thing…) marinade recipes.  I’m aware they exist.  However, there are a few that sound downright weird, and a few that sound just about right.  In 1984 I got this from a cook at Steak & Ale who swore me to secrecy.  So I swore.  Then, even after they went out of business in Oklahoma I didn’t share the recipe.  I kept thinking…”I swore.  I swore I wouldn’t share it.”

However, it is now 2011. I think that after 28 or 29 years, it’s time to share the secret recipe.  And, it’s time to be grilling outdoors.  After all, all the BTUs you fire up in outdoor grilling will be that many you won’t have to cool down with your air conditioner inside, right?

So here it is.  It’s simple, it works, it’s delicious, and we use it on both chicken AND pineapple.  Any cut of chicken will work.  Just please remember to avoid mixing the bag of chicken marinade with your pineapple marinade unless you can swear you brought the pineapple temperature up high enough to kill any bacteria.  Swear?  Okay. Then here it is.  Enjoy.

1 1/6 c. unsweetened pineapple juice; 1/4 c. granulated sugar; just under 1/2 c. cooking sherry or wine; 1/3 c. soy sauce; 1/6 c. red wine vinegar; 1/3 t. granulated garlic. (1/6 c. = 2 2/3 T.) That’s it.  Allow fresh meat to marinate at least 3-6 hours. We put ours in a Ziploc bag.  Please enjoy – I know we do.

[kelly]