Steak and Ale Hawaiian Chicken

Pat the chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.

Heat a large skillet or frying pan over medium-high heat until it is hot. Add the chicken breasts and sear for 3-4 minutes per side until golden brown, then transfer to a plate.

In a small bowl, combine the pineapple juice, worcestershire sauce, soy sauce, and sugar, stirring until the sugar dissolves completely.

Return the skillet to medium heat and pour the pineapple sauce mixture into the pan, scraping up any browned bits from the bottom.

Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium and simmer for 12-15 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a serving platter. If desired, simmer the sauce for an additional 2-3 minutes to reduce and concentrate the flavors.

Pour the warm sauce over the chicken breasts and serve immediately.