Combine chicken broth, soya sauce, and half of the ground ginger in a large resealable bag.

Add chicken breasts to the bag.

Seal the bag and turn to coat the chicken with the marinade.

Refrigerate the chicken for 2 hours, turning occasionally.

Drain the pineapple, reserving 1/2 cup of the juice.

Set aside 1/2 cup of the pineapple pieces.

Combine cornstarch and reserved pineapple juice in a saucepan until smooth.

Stir in the pineapple, orange marmalade, lemon juice, and remaining ground ginger into the saucepan.

Bring the mixture to a boil while constantly stirring.

Cook and stir for a couple of minutes until the sauce thickens.

Drain the marinated chicken and discard the marinade.

Place the chicken in a greased 9-inch glass baking dish.

Top the chicken with the prepared pineapple mixture.

Bake uncovered at 350°F (175°C) for approximately 45 minutes, or until the chicken juices run clear.