Thai Baked Jasmine Rice With Pineapple Recipe

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Thai Baked Jasmine Rice With Pineapple Ingredients

NORMA WRENN

1 medium pineapple
2 tbsp vegetable oil
18 oz chicken breast, cubed
6 tbsp thai kitchen fish sauce
1/4 cup cane sugar or thai kitchen
1 coconut (palm) sugar
14 oz thai kitchen coconut milk
1/4 cup pecans or walnuts, toasted
1/3 cup raisins
4 cup thai kitchen select harves
1 jasmine rice

A Recipe for
Thai Baked Jasmine Rice With Pineapple

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This Thai Baked Jasmine Rice With Pineapple recipe is one of many in our Asian Category.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This Recipe for Thai Baked Jasmine Rice With Pineapple is one of thousands in the Recipes-to-go Asian Cookbook.

Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

Thai Baked Jasmine Rice With Pineapple Recipe
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
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Thai Baked Jasmine Rice With Pineapple

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
Charles Pierre Monselet

Thai Baked Jasmine Rice With Pineapple Directions

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

Serves: 4

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Thai Baked Jasmine Rice With Pineapple Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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