4 chicken breasts
1 c. sugar
¼ c. apple cider vinegar
1/4 c. pineapple juice
1/4 tbsp. lemon juice
1/4 tbsp. cornstarch (mixed with a bit of water to create a slurry)
1/4 medium to large pineapple roasted and chopped
1/4 medium onion finely chopped
1/4 red pepper finely chopped
1 and 1/4 peaches finely chopped
2-3 habanero peppers, roasted and finely chopped
Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice, and lemon juice over medium heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off heat and let sit while prepping the other ingredients.
Stir the remaining ingredients into the syrup, stir in the cornstarch mixture. Bring the mixture to a boil. Turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.
Pour over chicken breasts.
Marinate for 2 hours or longer. Grill and enjoy.