Instructions:

Steak & Ale Marinade

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.

Serving size: 48

1 quart soy sauce
2 cups red wine vinegar
4 1/2 teaspoons garlic powder
1 1/4 quarts sherry cooking wine
3 cups granulated sugar
3 quarts unsweetened pineapple juice

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 cup soy sauce
1/2 cup red wine vinegar
1 teaspoon garlic powder
1 cup sherry cooking wine
3/4 cup granulated sugar
3 cups unsweetened pineapple juice