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