16 oz. pineapple juice
2 1/2 oz. soy sauce
2 oz. dry cooking sherry
3/4 c. sugar
1/2 tsp. granulated garlic
1 can sliced pineapple
6 whole boneless chicken breasts or 4 N.Y. strip steaks

Combine marinade ingredients, and allow meat to marinate 36 to 48 hours in the refrigerator.

Brush meat with a light cooking oil, such as Canola, prior to grilling in order to seal in the juices. The meat will cook faster than usual. Grill and baste with remaining marinade occasionally.

Place pineapple slices on the grill and cook approximately 1 minute on each side. Serve with meat and remaining marinade.