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In A Bowl, Combine 1/2 Cup Preserves, Raspberry Vinegar, Pineapple Juice, Soy Sauce, Balsamic Vinegar, Garlic And Seasonings; Mix Well. Remove 1 Cup For Sauce; Cover And Refrigerate. Place The Chicken In A Large Resealable Plastic Bag; Add Remaining Marinade. Seal Bag And Turn To Coat; Refrigerate For At Least 3 Hours. Coat Grill Rack With Nonstick Cooking Spray Before Starting The Grill. Drain And Discard Marinade. Grill Chicken, Uncovered, Over Medium Heat For 5-8 Minutes On Each Side Or Until Juices Run Clear. In A Small Saucepan, Combine Cornstarch And Reserved Marinade Until Blended. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Add Remaining Preserves; Mix Well. Drizzle Over Chicken. Garnish With Raspberries.
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