Thai baked jasmine rice with pineapple
4 Servings
| Quantity | 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 |
| \N | \N | Coconut (Palm) Sugar |
| 14 | ounces | Thai Kitchen Coconut Milk |
| ¼ | cup | Pecans or walnuts; toasted |
| ⅓ | cup | Raisins |
| 4 | cups | Thai Kitchen Select Harves |
| \N | \N | 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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