INGREDIENTS : 3 ⁄4 cup unsweetened pineapple juice 1 ⁄2 cup brown sugar 1 ⁄4 cup water 2 tablespoons low sodium soy sauce 2 teaspoons freshly minced garlic 2 teaspoons chopped ginger 1 ⁄2 tsp salt 1 ⁄4 tsp red pepper flakes add a bit of heat but won’t make it really spicy 2 lbs boneless skinless chicken breast DIRECTIONS: Make Marinade Whisk together all marinade ingredients (pineapple juice through red pepper flakes). Reserve 1 ⁄2 cup and set aside. Place the chicken in a zip-top bag or container just a little bigger than the amount needed for the chicken (too big and the marinade won’t surround our chicken). marinated chicken Pour the remaining marinade over and around the chicken. Seal and wrap. Let the chicken marinate for at least 30 minutes and up to 2 hours. Grilling Preheat grill to medium-high (about 400 degrees). Grill chicken for 15-20 minutes, flipping once halfway through, until an internal temperature of 165 degrees F is reached. Cook in the oven Preheat the oven to 400 degrees F and lightly grease a baking dish. Place the chicken in the baking dish and bake for 20-25 minutes, until an internal temperature in the thickest part of the chicken reads 165 degrees F. Serve Meanwhile, cook the remaining marinade in a small pot on the stove over medium heat until slightly reduced. If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with cooked chicken. Ratings Storage : Refrigerator: While the chicken is marinating, I don’t recommend refrigerating it for more than 2 hours. Chicken is easily broken down by pineapple juice if too long and it will become mush. Leftovers can be stored in the refrigerator for up to 4 days. Freezer: You can freeze this recipe before and after baking. Before: Freeze the chicken in the marinade, then thaw in the refrigerator overnight (it will marinate as it thaws). Cook as expected.