Title: Thai Baked Jasmine Rice with Pineapple
Categories: Vegetable Ethnic Fruit
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

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