Caribbean Chicken

I don't know where I go this recipe, but it has a very interesting mix of flavors that come together for great chicken. I usually double the the marinade and set half aside before I marinate the chicken. I cook the marinade I set aside at a low boil until reduced and has a syrupy consistency, stirring often. Baste chicken while it is grilling three or four times. I did not include marinating time in the prep time.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄2 cup  frozen pineapple concentrate, thawed
• 1⁄4 cup lime juice
• 1⁄4 cup brown sugar, firmly packed
• 1⁄4 cup soy sauce
• 1⁄4 cup water
• 2  tablespoons molasses
• 1⁄8 teaspoon  ground red pepper
• 6  boneless chicken breasts

Directions

1. Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
2. Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.