6 skinless, boneless chicken breast halves
4 apples - peeled, cored and diced
1 (28 ounce) can stewed pineapple with juice
1 (4 ounce) bottle cider
1/3 cup mayonnaise
1/8 cup butter
2 cups brown sugar
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a tablespoon of water to cover, and let sit overnight.
Dredge the chicken pieces in flour and salt. Place them in a large resealable plastic bag. Crush the pineapple, pineapple juice, cinnamon, sugar, Worcestershire sauce, and butter together with hands to form a wrap that fits the chicken pieces. Wrap the chicken into a resealable plastic bag.
Cover the bag and lock the lid securely. When ready to slice, bake for 20 minutes. Remove chicken from salt, pepper and pepper steak with a fork. Stir chicken into the brown sugar, Worcestershire sauce, olive oil, cider, mayonnaise, butter, brown sugar mixture. Sprinkle with cinnamon and brown sugar mixture.
Place chicken on a rack and turn onto skewers. Slice lightly at the grain to keep all of the juices in the chicken. Cook 10 minutes less, or until internal juices of the chicken are coming out.