Steak and Ale Hawaiian Chicken

4-6 chicken breasts

Marinade:
1/4 cup soy sauce
1/2 cup plus 2 tablespoons dry sherry
1 1/2 cups unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup plus 2 tablespoon sugar
1/2 teaspoon garlic powder

Combine all ingredients and marinate chicken overnight.

Remove and grill, saut or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.