¾ C pineapple juice or orange juice
¼ C lime juice
½ C tequila (any will work, but Cazadores or Milagro is best)
4 cloves garlic, minced
2 T packed brown sugar
2 T honey
2 t. kosher salt
1 t. freshly ground black pepper
3-4 lbs. boneless, skinless chicken breasts
Canola oil for brushing grill
Combine the pineapple or orange juice, lime juice, tequila, garlic, brown sugar, honey, salt, and pepper in a large bowl. Whisk until sugar is dissolved and everything is well combined. Add chicken breasts. Refrigerate overnight.
Heat a grill on medium heat and brush the rack with oil to prevent chicken from sticking. Remove chicken pieces from the marinade, reserving 1 C of the marinade. Heat the reserved marinade until boiling; let cool for glazing.
Arrange chicken on the grill rack; grill 4 minutes. Brush chicken with reserved glaze. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°. Continue grilling and brushing occasionally with glaze; about 4 minutes longer.