8 boneless skinless chicken breasts
1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
powdered ginger
minced garlic

In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before mixture comes to a boil. Add ginger and garlic.

Place chicken breasts (or strips as tenders) in a medium bowl or ziploc bag. Cover with juice mixture and marinate in the refrigerator at least 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate. (Original recipe called for bite sized chicken pieces and said to thread chicken pieces on soaked wooden skewers).

Grill chicken till done, be careful not to burn (as the sugar in the marinade can burn quickly).

Stacy's Notes - This recipe is based loosely on one I found at allrecipes.com, except we altered it. Original recipe called for 2 lbs chicken tenders, but we decided to do whole breasts on the grill rather than kebobs. I used 5 breasts and the full amount of marinade and we had way too much marinade. I marinated chicken in a ziploc for about 2 hours before Tim grilled. This tastes like a teriyaki sauce. Also, Tim suggests that we try doing this as a stir fry in the wok, with smaller pieces of chicken (may need to add some cornstarch to mixture to thicken it up). Served with grilled pineapple, also done on the grill. Yum!