2 tablespoons vinegar
1 cup water
4 skinless, boneless chicken breast halves
2 apples, peeled, cored and chopped
1 (15 ounce) can pineapple juice
1/2 cup orange juice
In a small saucepan, combine vinegar and water; bring to a full boil, stirring constantly. Cook over medium heat, stirring constantly, until liquid is reduced by one third. Cover dish and let sit overnight in refrigerator.
Remove chicken from marinade; cook on 2 sides, turning over once, until chicken is heated through. Heat cider vinegar and water over medium heat. Add enough orange juice to cover. Allow to heat through, without stirring.