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Add a photoServings: 12
Ingredients
- 1 quart Soy Sauce
- 2 c. Red Wine Vinegar
- 4 1/2 tsp Garlic Pwdr
- 1 1/4 quart Sherry Cooking Wine
- 3 c. Sugar
- 3 quart Unsweetened Pineapple Juice
Directions
- The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or possibly 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hrs and a maximum of 48. If holding the meat longer than 48 hrs, pour off the marinade.
- This recipe is for 12 chicken breasts. 1 c Soy Sauce 1 c Sherry Cooking Wine 1/2 c Red Wine Vinegar 3/4 c Sugar 1 ts Garlic Pwdr 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 12 servings | |
| Calories 539 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4809mg | 200% |
| Potassium 628mg | 18% |
| Total Carbs 102.97g | 27% |
| Dietary Fiber 1.3g | 4% |
| Sugars 84.26g | 56% |
| Protein 6.63g | 11% |
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