Ingredients:

• Skinless chicken thighs or breast

• Soy-Vay brand "Island Teriyaki Marinade/Sauce"

• Dry Sherry

 Recipe:

1. Cut slits in chicken

2. Marinade in large ziplock bag for 3-24 hours in refrigerator; add 2 tbsp dry sherry to the marinade

3. Place in a baking pan

4. Sprinkle with garlic powder, both sides

5. Bake for 45-60 minutes at 325 degrees

6. Pour sauce from jar over chicken

7. Serve with warm pineapple chunks

Alternative: Stir-frying 1 inch pieces also works well

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