3/4 c. seedless raspberry preserves, divided
1/2 c. raspberry vinegar
1/2 c. unsweetened pineapple juice
1/4 c. reduced-sodium soy sauce
2 tbsp. balsamic vinegar
1 garlic clove, minced
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. curry powder
6 boneless skinless chicken breast halves
2 tsp. cornstarch
1/4 c. unsweetened raspberries

In a bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.

Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.

In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.