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
\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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