Name: Thai Baked Jasmine Rice with Pineapple
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits, Vegetables, Meats, Seafood, Dairy	Thai	Grains, Thai, Restaurant, Fruits	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com>
on Feb 24, 1998

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