Viv's Pina Colada Chicken With Salsa

Another recipe from our stay in Puerto Rico. I haven't tried this one yet, but it sounds delicious.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (4 ounce)  chicken breasts
• 1⁄2 cup  pineapple juice
• 1⁄4 cup coconut milk
• 1  cup  chicken stock
• 1⁄4 cup heavy cream
• 1  cup  spanish yellow rice
• 1⁄2 cup  baby carrots

• SALSA

• 1  papaya, diced
• 1  onion, diced
• 1⁄2 red bell pepper, diced
• 1⁄2 green bell pepper, diced
• 1  garlic clove, minced
•  chopped cilantro

Directions

1. Mark chicken breast on hot grill & cook until done.
2. For sauce:.
3. Reduce pineapple juice by 1/2. Add coconut milk & bring to a boil. Add chicken stock & reduce. Add cream & heat through.
4. For salsa:.
5. Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
6. Spoon pineapple sauce on place & arrange chicken over. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.