• Chicken cut up into pieces
  • Pineapple juice
  • 1-2 cloves garlic chopped
  • Rock salt


Put the chicken and garlic in a bowl. Sprinkle the rock salt over the chicken and mix together making sure there is some salt on every piece of chicken. Pour the pineapple juice over the top, cover and refrigerate for up to 6 hours. The salt and pineapple juice will penetrate the chicken and when it is grilled the flavors go all through the meat. Just don't leave it on too long, or the chicken will become too salty.

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Submitted 6/13/05.
Source: My own personal recipe
Submitted By: Cheryl Williamson
Chicken Marinade