Chicken Bentonville from Chef Bubba

Today's recipe is from Chef Bubba and friends, A Collection Of Recipes From Friends, Family and Sam's Associates (Sam's Clubs). I bought the book because there is a blurb on the cover saying "Includes Sam Walton's favorite recipes". It turns out there are only two recipes submitted by Helen Walton. Chef Bubba has a section of recipes called "Recipes Sam would have liked." Chef Bubba was recruited personally by Sam Walton to be the consulting chef for Sam's Club.
Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.

Chicken Bentonville
3 cups pineapple juice
1 cup Yoshida's Gourmet sauce
2 cups honey
2 tablespoons Tone's crushed red pepper
1 tablespoon Tone's lemon pepper
2 tablespoons Tone's dried parsley flakes
1/4 cup Dijon mustard
2 tablespoon crushed garlic
1/2 cup salad oil
1 teaspoon Crystal hot sauce

1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)

Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.

Serving Suggestions:

1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.

2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.

3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.