|Frozen pineapple juice concentrate||1⁄2 Cup (8 tbs), thawed|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||6|
Combine pineapple juice concentrate, lime juice, brown sugar, soy sauce, water, molasses and ground red pepper in a shallow glass dish or large heavy plastic bag until sugar is dissolved.
Add chicken; cover dish or close bag.
Marinate in refrigerator up to 6 hours, turning once.
Remove chicken from marinade; pour marinade into a saucepan.
Cook marinade at a low boil until reduced to about 1/2 cup and it has a syrup like consistency, stirring often.
Season chicken with salt.
Oil hot grid to help prevent sticking.
Grill chicken, on a covered grill, over medium Kingsford briquets, 10 to 15 minutes until chicken is cooked through, turning one or twice.
Baste with glaze 3 or 4 times during cooking.