Grilled Hawaiian Chicken
4 4-oz boneless chicken breasts, skin on
1/2 cup cooking sherry
1/2 cup pineapple juice
1 teaspoon brown sugar
1/4 cup soy sauce
8 large fresh pineapple slices
Place chicken in a glass bowl; set aside. In a separate bowl, combine
cooking sherry, pineapple juice, brown sugar and soy sauce, mix well.
Pour over chicken and let marinate in the refrigerator overnight or up
to 48 hours. Grill over medium heat until cooked through, remove skin
before serving. Grill fresh pineapple slices for garnish.