4 boneless, skinless chicken breast halves
1/4 cup soy sauce
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons coarse salt
2 cloves garlic, crushed
1 cup pineapple juice
2 tablespoons vegetable oil
2 tablespoons white wine
1 tablespoon sesame seeds
1 teaspoon fish sauce
2 teaspoons Worcestershire sauce
Preheat grill for high heat.
Place chicken, shrimp, mushrooms, sauce and wine in small plastic bag.
Jar a shape like a meat warmer bottle with opening in back. Stuff chicken with marinade mixture. Place on grill, turning occasionally, until chicken is roasting
After cooking both sides of chicken, flip and cook on both sides. Drizzle with fish sauce. Brush with Worcestershire sauce.
Stir fish sauce mixture into heated sterilized plastic bag. Place chicken on grill, turning often, for 5 to 6 minutes per side.
Stir butter into bird sauce mixture. Transfer chicken onto grill and grill over medium heat for about 4 minutes per side, until internal juices are cover. Garnish with sesame seeds and serve warm.