Pina Colada Chicken - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
1/3 cup light corn syrup
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons soy sauce
1/4 cup light rum or 1/4 cup dark rum
1/4 cup shredded sweetened coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt

Preparation

Place chicken in a shallow glass baking dish.
Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.