Steak and Ale Marinade

Ready in 1 hour

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2 c Red wine vinegar
3 qt Unsweetened Pineapple Juice
4 1/2 ts Garlic powder
1 1/4 qt Sherry Cooking Wine
1 qt Soy sauce
3 c Sugar

Original recipe makes 48 Servings



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 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 hours and a maximum of 48. If holding the meat longer than 48 hours, 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 Powder 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A)

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Calories Per Serving: 190 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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