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Steak and Ale Hawaiian Chicken



  • 4-6 Chicken Breasts


  • 1/4 c. soy sauce
  • 1/2 c. + 2 T. dry sherry
  • 1 1/2 c. unsweetened pineapple juice
  • 1/4 c. red wine vinegar
  • 1/4 c. + 2 T. sugar
  • 1/2 tsp. garlic powder


  1. Combine all ingredients and marinate chicken overnight. Remove and grill, sauté or bake.
  2. Baste with marinade ONLY during the first several minutes of cooking.
  3. Top each breast with a slice of Munster or provolone cheese and broil just until cheese starts to melt, and serve.

This recipe is courtesy of Helen and is a close clone recipe

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