I'll post this recipe the way I found it, although I had to make a few substitutions. First, I used orange juice concentrate where it gives an option of pineapple, and I used marjoram for tarragon because it was what I had on hand. (It turns out that tarragon can be difficult to find.) It was yummy the way I made it, but next time I'd really like to take the time to hunt down the pineapple concentrate and the tarragon to see if it is even better that way. Enjoy this sweet recipe.
6 oz can frozen pineapple or orange juice concentrate, thawed
1/4 cup pineapple preserves
1/4 cup honey
1 tbsp olive oil
1 tbsp minced fresh tarragon leaves or 1 tsp dried tarragon
1/4 tsp. white pepper
6 boneless, skinless chicken breasts
For marinade, in a 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 a glass baking dish and pour marinade over them. Cover and marinate for 2-8 hours in the 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 15-20 minutes. Place any remaining marinade in a small pan over medium heat and cook until boiling. Boil for 2 minutes, stirring frequently. Serve with chicken.