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Ingredientes
- 1 med Pineapple
- 2 Tbsp. Vegetable oil
- 18 ounce Chicken breast, cubed
- 6 Tbsp. Thai Kitchen Fish Sauce
- 1/4 c. Cane sugar or possibly Thai Kitchen
- Â Â Coconut (Palm) Sugar
- 14 ounce Thai Kitchen Coconut Lowfat milk
- 1/4 c. Pecans or possibly walnuts, toasted
- 1/3 c. Raisins
- 4 c. Thai Kitchen Select Harves
- Â Â Jasmine Rice
Direcciones
- 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 possibly Future Use. In A Large Skillet, Brown Chicken In Oil, Add in Remaining Ingredients And Simmer For 10 Min. Stuff Mix In Pineapple Shells, Cover With Foil, And Bake At 375 Degree F For 15 Min.
- Serves 4. MM Norma Wrenn
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 538 | |
| Calories from Fat 312 | 58% |
| Total Fat 36.2g | 45% |
| Saturated Fat 18.78g | 75% |
| Trans Fat 0.3g | |
| Cholesterol 65mg | 22% |
| Sodium 76mg | 3% |
| Potassium 538mg | 15% |
| Total Carbs 33.15g | 9% |
| Dietary Fiber 5.7g | 19% |
| Sugars 25.04g | 17% |
| Protein 23.81g | 38% |
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