First, cook the flavorful marinade. Mix the soy sauce with the fish, add the rum and coconut milk.
Peel the ginger root, rub on a grater, chop the chilli, freed from the seeds pass through the press garlic cloves. Add these ingredients to the marinade.
Free chicken breast on the bone, put in the marinade, leave it for a few hours (ideally - at night). Remove the breast from the marinade, fry until cooked.
Place the marinade in a saucepan, bring to a boil, boiled for ten minutes on low heat.
Prepare the salsa. Peel the kiwi, cut into slices. Sear on the grill a couple of rings of pineapple and kiwi fruit, chop and stir. You can add a piece of crushed chili peppers.
Pour the chicken coconut sauce, lay next to a fruit salsa. The dish is ready to be shipped on the table!