4 chicken breast halves, skinned with or without bones
1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. oil
2 tsp. ginger
1 tsp. garlic powder
1 tsp. dry mustard
1 tbsp. brown sugar

Mix all ingredients, except chicken, together and simmer for 5 minutes. Cool. Place chicken pieces in marinade in a Ziplock bag. Fasten securely and marinate in refrigerator for two hours, turning a few times. Cook on grill. Left overs are good served cold. Serves 3 to 4.