Takia Ni Toa Painaviu

Name: Takia Ni Toa Painaviu
Cuisine: Polynesian
Ingredients: the shells and flesh from 2 medium-large pineapples; the shells and flesh from 2 medium-large pineapples; the shells and flesh from 2 medium-large pineapples; 3 tablespoons of unsalted butter; 1 small onion, finely chopped; 4 boned chicken breasts, skin removed, cut into medium (approximately 1½-inch long) pieces; 3 heaped tablespoons of all-purpose flour; ¾ cup of chicken stock; 1 cup of thick coconut milk; 3 tablespoons of light rum; 3 tablespoons of coconut cream; ¼ cup of slivered almonds; ½ teaspoon of salt; ¼ teaspoon of white pepper; 2 tablespoons of minced parsley; 4 wooden satay skewers; 2 6-inch squares of banana leaf or paper, each cut in half diagonally; 2 6-inch squares of banana leaf or paper, each cut in half diagonally; 2 6-inch squares of banana leaf or paper, each cut in half diagonally

Chicken in Pineapple Canoes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Papeete has had a face-lift and, although modernization is as inevitable in the Pacific as it is anywhere, it still comes as a shock. The capital has lost much of its ramshackle and picturesque charm; great if you live there but not so accommodating for camera-clicking tourists. You need to get out into the countryside to recapture the Tahiti of old and the unhurried, French-Polynesian way of life. Go down to the central market on Rue 22 September and, close by, you will find “le truck” dep

Ingredients

Oceania
French Polynesia
Main course

Ingredients

Method