Raspberry Marinade - cooking recipe

Ingredients

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

Preparation

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.