Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 6 oz. can frozen pineapple or orange juice concentrate, thawed
- 1/4 cup pineapple preserves
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 tablespoon minced fresh tarragon leaves or 1 teaspoon dried tarragon
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 6 boneless, skinless chicken breasts
Preparation:
For marinade, in small saucepan combine juice, preserves, honey, olive oil, tarragon, salt, and pepper. Cook over medium heat for about 5 minutes until blended.
Place chicken breasts in glass baking dish and pour marinade over. Cover and marinate for 2-8 hours in refrigerator.
When ready to cook, prepare and preheat grill. Remove chicken from marinade, reserving marinade. Grill chicken, turning and basting frequently with reserved marinade, until chicken is thoroughly cooked, about 10-14 minutes.
Place any remaining marinade in small pan over medium heat and cook until boiling. Boil for 2 minutes, stirring frequently. Serve with chicken. 6 servings
