1 cup milk
4 chicken breast halves
1 (4 ounce) can crushed pineapple with juice
1 (4 ounce) can cherry brandy
2 teaspoons hot pepper sauce
Pour milk into a large bowl.
In a large bowl, mix the milk, lemon juice, pineapple, cherry brandy and hot pepper sauce. Mixing thoroughly, pat the chicken pieces into the milk mixture. Cover and refrigerate overnight.
Slice chicken breasts in half horizontally, place on a platter and cover with pineapple slices.
While the chicken is on the grill, place it in a shallow dish and pat the skin from bottom to top off with the peppercorn mixture. Cover and refrigerate overnight or until chicken is tender.