- 1/2 cup all fruit raspberry jam
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 4 skinless, boneless chicken breast halves
- In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken breasts on grill until meat is no longer pink, and juices run clear.