Rice with chicken and pineapple

Ingredients for 2 servings:

• 1 pineapple, fresh
• 3 tbsp oil
• 250 g chicken breasts, diced
• 60 ml fish sauce
• 1 tbsp Maggi
• 60 g sugar
• 250 ml coconut milk
• 100 g cashew nuts
• 100 g raisins
• Pepper, white
• 50 g cooked rice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the pineapple lengthwise. Scoop out the flesh so that the rice can be stuffed into the two hollowed-out pineapple halves later. Finely chop about a handful of the flesh and set aside. The remaining pineapple flesh is not needed for this dish. Heat a large, heavy-based frying pan and add the oil. Sauté the chicken until cooked through. Add all the seasonings and heat the mixture until foamy. Add the nuts, pineapple, raisins, and rice. Remove the pan from the heat and toss everything thoroughly. Stuff the rice mixture into the hollowed-out pineapple halves and heat in the oven at 180°C for about 15 minutes, covering the pineapple leaves with aluminum foil to prevent them from burning.