This marinade is the closest I've come to the teriyaki sirloins that were popular when I was growing up (late 70's, early 80's). Some pointers:

• The recipe as-is makes a lot so you can halve the portions;
• Set some marinade aside BEFORE putting the meat in so you can dip later;and
• The longer you marinade, the better. I try for 24 hours at least.

Enjoy:

3.5 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry Sherry
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced fine