3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
1/2 cup pineapple juice
2 tablespoons chopped fresh mint
1 1/2 teaspoons grated fresh ginger
6 boneless, skinless chicken breast halves
Grilled pineapple wedges (optional)

In a small bowl, combine all ingredients except chicken. In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken; turn to coat. Cover or close bag and marinated in the refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 3/4 cup marinade.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.

Serve, if desired, with grilled pineapple wedges.

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