Thai Baked Jasmine Rice With Pineapple

Traditionally Served On Many Of Thailand's Exotic Islands

1 Medium-Size Pineapple
2 Tbs. Vegetable Oil
18 Ounce Chicken Breast, Cubed
6 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Cane Sugar Or Thai Kitchen Coconut (Palm) Sugar
One 14 Ounce Can Thai Kitchen Coconut Milk
1/4 Cup Toasted Pecans Or Walnuts
1/3 Cup Raisins
4 Cups Cooked Thai Kitchen Select Harvest Jasmine Rice
Serves 4.
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.