| 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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