Title: Thai Baked Jasmine Rice with Pineapple
Categories: Grains, Thai, Restaurant, Fruits
Yield: 4 Servings

--------------------------------NORMA WRENN--------------------------------
1 md Pineapple
2 tb Vegetable oil
18 oz Chicken breast; cubed
6 tb Thai Kitchen Fish Sauce
1/4 c Cane sugar or Thai Kitchen
Coconut (Palm) Sugar
14 oz Thai Kitchen Coconut Milk
1/4 c Pecans or walnuts; toasted
1/3 c Raisins
4 c 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 MM-Recipes Digest by "deborah kuhnen"
on Feb 24, 1998