1 (2 pound) whole chicken, cut into strips
1/4 cup wine
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried minced onion
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons paprika seasoning
1/2 teaspoon dried rosemary
1 teaspoon dried rosemary
1 (10 ounce) can crushed pineapple, drained
In a small bowl, mix wine, Worcestershire sauce, onion, garlic powder, salt, paprika, paprika seasoning, rosemary, rosemary, and crushed pineapple. Cover, and refrigerate until ready to use.
Heat grill to medium high heat.
Place chicken strips on grill surface. Brush with alcohol, and allow to cook slowly for 12 or 15 minutes on each side, turning once.
Lightly oil grate. Discard chicken strips. While the chicken is cooking, dissolve Worcestershire sauce in water.
Place pineapple on each side of chicken. Brush with wine mixture and allow to cook for 10 minutes, tossing occasionally. Cook chicken briefly over medium heat for 2 minutes, then remove from grill and brush with pineapple marinade.
Transfer chicken to a medium saucepan. Cover, and cook for 20 minutes, stirring occasionally, until chicken is cooked through and juices run clear. Remove chicken from saucepan, shred and discard skin.
Lightly brush chicken with booze marinade. Use tongs to lift chicken breasts out of saucepan, discarding the liquid. Turn chicken, scoop and serve.