1 cup Unsweetened Pineapple Juice
1/2 tsp Salt
3/4 cup Orange Juice
1/2 tsp Ground Pepper
2 tbsp Lemon Zest
12 small Chicken Breasts Halves
1/2 cup Lemon Juice
3 Garlic Cloves, Minced
1 tsp Dried Thyme, Crumbled
Directions
In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon juice, garlic, thyme, salt and pepper; set aside.
Rinse chicken and pat dry.
Place 6 chicken breasts in each of 2 large heavy food storage bags.
Pour ½ of the marinade into each bag.
Press out air and seal bags.
Squeeze gently rubbing the marinade into chicken.
Place each bag into the refrigerator for 2-4 hours, turning and rubbing marinade into chicken several times.
Remove from refrigerator 30 minutes before barbecuing.
Cook about 25 minutes over medium heat until well browned on both sides.