INGREDIENTS:

• 1 whole fresh pineapple (cut in half lengthwise)
• 2 T oil
• 1/2 lb. (225g) diced chicken

Seasoning:

• 1/4 c fish sauce
• 1 T seasoning sauce
• 1/4 c sugar
• 1/3 c coconut milk
• 1/4 t white pepper
• 1/2 c toasted cashew nuts
• 1 1/2 c crushed pineapple
• 1/4 c raisins
• 2 T chopped cilantro
• 3 c cooked Jasmine rice

DIRECTIONS:

• Cut pineapple in half lengthwise and remove meat of fruit so pineapple can be used as a container. Heat a frying pan and add oil. Cook chicken until done. Add all seasonings and allow mixture to cook until mixture foams.
• Add cashews, pineapple, raisins, chopped cilantro and rice. Turn off heat and thoroughly mix. Stuff rice into pineapple and bake in a 350 F (175 C) oven for 20 minutes or until hot. (Can microwave for 5 minutes instead of baking in own).

Baked Rice in Pineapple with Cashew Nuts by Panurat Polanditmontri Judy Lew “Thai Cuisine: Lemon Grass Cookbook” Yukiko Moriyama, Kodansha International. ©