1 (2.25 ounce) can condensed cream of chicken soup
1 cup tomato soup
1 tablespoon Worcestershire sauce
1 tablespoon orange juice
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons distilled white vinegar
1 tablespoon lemon juice
Place the chicken in a pot of water to cover. Bring to a boil; boil for 5 minutes. Reduce heat to low, and simmer until cooked through, about 5 minutes. Drain on paper towels.
Stir the tomato soup into the pot with the Worcestershire sauce, orange juice, Worcestershire sauce, lemon juice, lemon juice, garlic powder, basil, rosemary, thyme, sage, rosemary and basil. Let stand overnight, stirring occasionally.
Pour the chicken into the pot with the soup mixture. Reduce heat to medium-low and simmer for 20 minutes, turning occasionally.
Bring the chicken and shrimp to a boil in a large stockpot. Jolt the fish and shrimp (cooked over medium-high heat) in the pot, and then add the pineapple slices (cooked over medium heat). Cook about 10 minutes, turning once, until just tender, about 5 minutes. Drain onto paper towels and serve.