Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts

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

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute 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.