Hawaiian Chicken

6 boneless chicken breast halves, without skin
2 cups pineapple juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
2 tablespoons brown sugar

In a bowl combine pineapple juice, Worcestershire sauce, soy sauce, and brown sugar; blend well. Using a fork, poke chicken breasts all over, about 6 or 7 times. Put chicken in the bowl with marinade, making sure it all pieces are coated. Add more pineapple juice if necessary to cover. Cover and refrigerate for 12 to 24 hours. Discard marinade and grill or broil the chicken until cooked through.
Serves 4 to 6.