In a med-large saute pan place pineapple juice and bring to a small boil place chicken breast in juice.
Allow to cook until chicken is fork tender. Don't let juice evaporate.
If you see this happening, add more juice to pan. Dice up fruit into bite-sized pieces and let cook with chicken and juice.
Sprinkle approx. 1/4 of the coconut flakes in - this will thicken your "sauce".
Season with salt and pepper to your liking.
Serve over rice.
Rice prep: Follow directions on box or steam add a litttle butter for taste.
Submitted by: Tony Aponte
