8-12 chicken breasts
1/2 c. soy sauce
1/2 c. white wine
1/2 c. vegetable oil
2 tsp. sugar
1 tsp. ground ginger
2 cloves crushed garlic or 1 tsp. garlic powder
1-2 cans sliced pineapple (drained)

Mix marinade. Pour over chicken and refrigerate 24 hours. (Turn 3-4 times during that time period.)

Remove chicken from marinade 30 minutes before grilling or broiling. Put drained pineapple slices in marinade at this time.

Grill or broil the meat until cooked through. Then grill pineapple. Serve together. Wild rice goes nice with this. You may also use steak in this marinade.