Pineapple Chicken

1/2 cup pineapple juice
1/2 cup soy sauce
1/4 cup oil
1/4 cup honey
1 clove garlic, minced
1 T fresh ginger, grated
1 t pepper
6 chicken breast halves, boneless and skinless
1 can (20 oz) pineapple tidbits, drained
1/2 cup cilantro, chopped
1/4 cup red onion
1 t lime juice

Mix juice, soy sauce, oil, honey, garlic, ginger, and pepper in a large ziptop bag. Add chicken. Place in a dish and refrigerate 4-8 hours. Mix pineapple, cilantro, onion and lime juice. Cover and refrigerate until ready to serve. Drain marinade into a medium saucepan. Bring to boil over high heat, boil 2 minutes. Grill or broil chicken breasts, turning once and basting often with glaze until golden brown and no longer pink in the thickest part. Transfer to a clean platter and serve with the pineapple salsa.