In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon
juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat
dry. Place 6 chicken breasts in each of 2 large heavy food storage bags.
Pour 1/2 of the marinade into each bag. Press out air and seal bags.
Squeeze gently rubbing the marinade into chicken. Place each bag into the
refrigerator for 2-4 hours, turning and rubbing marinade into chicken
several times. Remove from refrigerator 30 minutes before barbecuing. Cook
about 25 minutes over medium heat until well browned on both sides. Do not
overcook.

Makes 6 servings.