3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
1/2 cup pineapple juice
2 tablespoons chopped fresh mint
1 1/2 teaspoons grated fresh ginger
4 to 6 skinless chicken breast halves
Thick pineapple wedges/slices (optional)
In a small bowl, combine all ingredients except chicken. In a large, shallow non - aluminium baking dish or plastic bag, pour 1/2 the marinade over chicken, turn to coat. Cover or close bag & marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining marinade.
Remove chicken from marinade. (discard marinade) Grill chicken on barbecue (300-350 F), brushing with reserved marinade, until chicken is no longer pink.
Grill pineapple wedges/slices 2 to 3 minutes per side ( optional - brush pineapple with marinade)
Note: recipe can easily be doubled for larger groups