MARINATE INGREDIENTS:

1/3 c. light soy sauce
1/3 c. sherry or rice wine
1/2 tsp. garlic powder
1/4 tsp. white pepper
Juice from 1 can sliced pineapple

2 boneless chicken breast halves
1 can sliced pineapple rings

Prepare marinate: Mix together marinate ingredients into a 2 quart glass or plastic container with lid. Set aside.

Pound chicken breasts to tenderize, sprinkling a little ground ginger as you go. Place chicken into the marinate and lay the pineapple rings on top. Cover and refrigerate for two or three days.

Broil on foil-lined cookie sheet until top is golden. Turn chicken and place pineapple rings on cookie sheet to broil while other side of chicken is broiled. Serve with wild rice. Serves 2 people. Double recipe to serve 4.