Thai baked jasmine rice with pineapple

Yield: 4 Servings

Measure Ingredient
1 medium Pineapple
2 tablespoons Vegetable oil
18 ounces Chicken breast; cubed
6 tablespoons Thai Kitchen Fish Sauce
¼ cup Cane sugar or Thai Kitchen
Coconut (Palm) Sugar
14 ounces Thai Kitchen Coconut Milk
¼ cup Pecans or walnuts; toasted
⅓ cup Raisins
4 cups Thai Kitchen Select Harves
Jasmine Rice

NORMA WRENN

Traditionally Served On Many Of Thailand's Exotic Islands Cut Pineapple Lengthwise And Remove Fruit. Finely Chop One Half Of The Fruit; Set Aside Remaining Half For Dessert Or Future Use. In A Large Skillet, Brown Chicken In Oil, Add Remaining Ingredients And Simmer For 10 Minutes. Stuff Mixture In Pineapple Shells, Cover With Foil, And Bake At 375 Degree F For 15 Minutes. Serves 4. MM Norma Wrenn

Copyright: Thai Kitchen & Epicurean International

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