Thai Baked Jasmine Rice With Pineapple Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
NORMA WRENN
1 medium: Pineapple,
2 tbsp: Vegetable oil,
18 ounce: Chicken breast, cubed
6 tbsp: Thai Kitchen Fish Sauce,
1/4 cup: Cane sugar or Thai Kitchen,
Coconut, (Palm) Sugar
14 ounce: Thai Kitchen Coconut Milk,
1/4 cup: Pecans or walnuts, toasted
1/3 cup: Raisins,
4 cup: Thai Kitchen Select Harves,
Jasmine Rice,
Directions:
Traditionally Served On Many Of Thailands 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
Source from luhu.jp
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
Source from luhu.jp