Pineapple Thai Rice with Jumbo Shrimp and Chicken

• 2 tbsp cooking oil
• 30 grams butter
• 3 shallots (minced)
• 3 garlic cloves minced
• 100 grams boneless chicken breast cut in bite size pieces (marinated)
• 6 Jumbo Shrimp or prawns (peeled)
• 350 grams cooked basmati or jasmine rice
• 1 whole pineapple (100 grams aprox of its flesh)
• 2 tbsp roasted cashew nuts
• 2 tbsp dried raisins (I prefer golden)
• 1 cilantro for garnish
• 1 tsp turmeric powder
• 1 tbsp pineapple juice
• 1 tbsp fish sauce
• 1 tbsp chicken seasoning powder

1. Marinate cut chicken with sauce and leave standing 30 minutes
2. Slice pineapple in half and carve flesh out, aprox 100 grams of the flesh (or about half of its total is used in the rice, the rest can be put away)
3. Hear oil and butter in wok, stir fry shallot and garlic for about 30 seconds, then add chicken (save marinate) cook until well done, then add prawns and cook until pink.
4. Add the precooked rice and rest of marinade until sticky, mixing chicken and shrimp as well as shallots into the mix.
5. Add pineapple, roasted cashew nuts, raisins and stir (2-3 minutes).
6. Serve into each half of sliced pineapple and garnish with cilantro.

cooking oil, butter, shallots, garlic, chicken, shrimp, jasmine rice, pineapple, nuts, raisins, cilantro, turmeric, pineapple juice, fish sauce, chicken seasoning powder

Taken from cookpad.com/us/recipes/368233-pineapple-thai-rice-with-jumbo-shrimp-and-chicken (may not work)