Recipe - Thai Baked Jasmine Rice With Pineapple

NORMA WRENN
1 md Pineapple
2 tablespoon Vegetable oil
18 ounce Chicken breast; cubed
6 tablespoon Thai Kitchen Fish Sauce
One fourth cup Cane sugar or Thai Kitchen
Coconut (Palm) Sugar
14 ounce Thai Kitchen Coconut Milk
One fourth cup Pecans or walnuts; toasted
1/3 cup Raisins
4 cup Thai Kitchen Select Harves
Jasmine Rice

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
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Feb 24, 1998