4 boneless and skinless chicken breasts
1/2 jar unsweetened raspberry preserves
1/2 jar frozen pineapple juice from concentrate
1/2 c. low sodium soy sauce
2 tbsp. rice vinegar
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic powder
1/2 c. fresh raspberries (mash 1/4 c. Reserve the rest for garnish.)
1/2 c. fresh basil or 2 tsp. dry basil

Marinate overnight. Bake for 30 minutes at 350 degrees.