Pina Colada Chicken

• 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

1. Place chicken in a shallow glass baking dish.
2. 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.
3. 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.

chicken, light corn syrup, pineapple, soy sauce, light rum, coconut, ground ginger, salt

Taken from www.food.com/recipe/pina-colada-chicken-320820 (may not work)