2 tablespoons butter, softened
1 pound skinless, boneless chicken breast halves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon packed brown sugar
1/2 teaspoon mild hot pepper sauce
1 teaspoon white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon olive oil
1 teaspoon white vinegar
2 tablespoons honey
1 egg, beaten
2 tablespoons water
2 teaspoons molasses
2 tablespoons distilled white vinegar
1 (10.5 ounce) can whole berry cranberry juice concentrate
1 teaspoon vanilla extract
1 teaspoon lemon juice
In a medium bowl, mix butter, salt, pepper, brown sugar, mild hot pepper sauce, 1 teaspoon white sugar, cinnamon, salt, nutmeg, olive oil, vinegar, honey, egg, water and molasses. Mix all together and pour into a large skillet. Cover, and let simmer for 20 minutes, stirring occasionally.
Return pan to heat. Bring to a boil and then reduce heat, cover and simmer for 4 to 4 1/2 hours.
Remove chicken from the pan, remove from sauce mixture and repeat with pineapple and cranberry juice. Heat cranberry mixture in large skillet over medium heat, stirring occasionally, until thickened and liquid is reduced.
Stir cranberry juice into the skillet. Cook and stir mixture until everything is evenly coated. Return the chicken to the pan. Toss sauce mixture with cranberry mixture. Drizzle with lemon juice to coat.