1 cup butter
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 clove garlic, peeled and minced
1 (4 ounce) can sliced mushrooms
1 cup fresh pineapple (optional)
1 (4 ounce) can crushed pineapple with juice
1 1/2 cups broth
1/4 cup chopped fresh parsley
1 3/4 cups water
1/4 cup distilled white vinegar
1/4 cup sherry vinegar
1 pinch dried marjoram
Preheat grill for low heat. Add water to pan on 2 sides, about 2 inches apart.
In a large bowl, cream together butter, brown sugar, Italian seasoning, pepper, garlic, mushrooms, pineapple and pineapple juice. Mix in broth, vinegar, sherry vinegar and marju.
Lightly brush grill. Pour or scoop the chicken mixture over all. Grill on 2 sides until juices run clear.