| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables, Meats, Seafood, Dairy | Thai | Fruits, Grains, Restaurant, Thai | 4 | Servings |
INGREDIENTS
| 1 | Pineapple | |
| 2 | T | Vegetable oil |
| 18 | oz | Chicken breast, cubed |
| 6 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 104
Total Fat: 11.6g
Cholesterol: 108.4mg
Sodium: 95.9mg
Potassium: 429.6mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: 8.1g
Protein: 40g