Piña Colada Chicken
Air Date: 8/20/2008
6 servings

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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 or dark rum
1/4 cup shredded, sweetened coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt
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Pour remaining pinã colada marinade over chicken, cover, and refrigerate 3 to 4 hours, or overnight.

Grill chicken 3 to 4 minutes per side, basting with reserved pinã colada sauce and turning over frequently, until no pink remains and the juices run clear.

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NOTE: Don't be afraid to baste this chicken lots, because it'll give it that much more tropical flavor!