Peppered Chutney Turkey Breast

1/2 cup unsweetened pineapple juice
1/2 cup steak sauce
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
1 2 1/2 to 3 pound boneless/skinless turkey breast
1 1/2 teaspoons cracked pepper
1/4 cup chutney

For marinade: Combine pineapple juice, steak sauce, lemon juice, and Worcestershire sauce, sugar, salt and ground pepper in a mixing bowl. Place turkey breast in a heavy plastic bag, set in a shallow baking dish. Pour marinade into bag and seal tightly. Refrigerate 6 to 24 hours turning occasionally to coat meat well.

To Cook: Remove bag from baking dish. Remove meat from bag and place in baking dish. Save marinade in bag, refrigerate until using. Rub meat with cracked pepper and place into a preheated 350 degree oven. Bake for approximately 1 hour and 15 minutes or until internal temperature of meat reaches 165 degrees. Halfway through baking brush with reserved marinade and spoon chutney evenly over meat. Slice and serve like a roast.