Recipe: Steak and Ale Hawiian Chicken

STEAK AND ALE HAWAIIAN CHICKEN

4 to 6 Chicken Breasts
FOR THE MARINADE:
1 1/2 cups unsweetened pineapple juice
1/2 cup plus 2 Tbsp dry sherry
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup plus 2 Tbsp sugar
1/2 tsp. garlic powder
4 to 6 slices Muenster or provolone cheese

Combine all ingredients for the marinate. Reserve some marinade for basting. Place chicken in remaining marinade. Refrigerate all overnight.

WHEN READY TO COOK:
Remove chicken breasts from mainade and discard used marinade. Grill, saute or bake chicken basting with reserved marinade during the first several minutes of cooking.

Top each breast with a slice of Muenster or provolone cheese and broil just until cheese starts to melt.

Adapted from source: Rec.food.recipes/Hilary Gwilt/2000