1/2 tsp. shallots
1/2 c. dry white wine
1/2 c. chicken stock
1/2 c. Jennivine's Pineapple Marmalade
4 chicken breasts

Reduce white wine with the shallots and add the chicken stock. Bring to the boil. Gently whip in the Pineapple Marmalade. Cook to the desired thickness. Cook chicken on the grill. When half the chicken is done, baste with the mixture until done.