1 (18 ounce) package Dutch or Turkish style dry Thai food mix
1 cup chopped peppercorns
2 teaspoons pineapple seeds
2 8 ounce cans pineapple juice
2 tablespoons orange juice
1 teaspoon lemon juice
1 cup water
1 cup chopped fresh ginger root
8 ounces yellow corn
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 loaf pans.
In a large bowl, mix peppercorns and pineapple seeds. Stir in pineapple juice, orange juice, lemon juice and water. Mix well.
Sift together ginger and corn in a large bowl. Stir into salmon mixture. Roll mixture into a 9 inch square pan, or 4 large round pans. Brush with vegetable spray.
Bake in preheated oven for 30 minutes, or until feathers on chicken are golden. Use toothpicks to stick to pan.