1/3 c. light brown sugar, packed
1 clove garlic, minced
1/2 tsp. ginger
1/2 c. soy sauce
1/3 c. pineapple juice
1/4 c. vinegar
2 tbsp. veg. oil
4 chicken breasts, skinned and boned
3 c. fresh mushrooms, sliced
1 med. onion, sliced
3 tbsp. butter
2 tbsp. soy sauce
4 slices provolone cheese

Combine first seven ingredients for marinade. Marinate chicken overnight. Preheat gas grill. Cook chicken with cover down on medium setting 20 minutes, turning once. Saute mushrooms and onions in butter an soy sauce until tender in skillet over medium heat. Spoon sauteed mushrooms and onions over each chicken breast in an oven-safe dish; top with cheese slices. Bake at 350 degrees until cheese is melted, about 5 minutes.