# List of ingredients:
→ Proteins
01 - 200 g shrimp, peeled and deveined (7 oz) or 200 g diced chicken breast (7 oz); omit for vegetarian
→ Rice
02 - 600 g cooked jasmine rice, preferably day-old and chilled (3 cups)
→ Fruits & Vegetables
03 - 1 medium ripe pineapple (approx 900 g whole); reserve 1 cup (approx 165 g) diced flesh for the dish and keep the hollowed shell for serving
04 - 1 small red bell pepper, diced (approx 120 g)
05 - 1 small carrot, diced (approx 50 g)
06 - 75 g frozen peas (1/2 cup)
07 - 2 green onions, thinly sliced (white and green parts)
08 - 2 garlic cloves, minced
→ Nuts & Aromatics
09 - 45 g roasted cashews (1/3 cup)
10 - 2 tbsp raisins (optional) (30 ml / ~20 g)
→ Sauces & Seasonings
11 - 30 ml soy sauce (2 tbsp) — use tamari for gluten-free
12 - 15 ml fish sauce (1 tbsp) or an extra 15 ml soy sauce for vegetarian
13 - 1 tsp curry powder (5 ml)
14 - 1/2 tsp ground white pepper (2.5 ml)
15 - 1/2 tsp granulated sugar (2.5 ml)
16 - 30 ml neutral oil for frying (2 tbsp)
→ Garnish
17 - Fresh cilantro leaves for finishing
18 - Lime wedges (optional), to serve
# How to make it:
01 - Slice the pineapple lengthwise, leaving the crown attached. Working carefully, cut around the perimeter and scoop out the flesh leaving a shell roughly 1.25 cm (1/2 in) thick. Reserve 1 cup (approx 165 g) of diced pineapple for the rice and set the shell aside for service.
02 - Heat 15 ml (1 tbsp) neutral oil in a large wok or skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry until just cooked through (shrimp opaque and curled, chicken no longer pink), about 2–4 minutes. Transfer to a bowl and keep warm.
03 - Add the remaining 15 ml (1 tbsp) oil to the wok. Sauté the minced garlic, diced red pepper and carrot for about 2 minutes, stirring, until fragrant and beginning to soften.
04 - Increase heat to high, add the chilled cooked jasmine rice and break up any clumps with the spatula. Stir-fry for 2–3 minutes until the rice is heated through and evenly coated with oil.
05 - Return the cooked protein to the wok. Add the peas, diced pineapple, roasted cashews, raisins (if using) and sliced green onions; toss to distribute evenly.
06 - Season with soy sauce, fish sauce (or extra soy sauce), curry powder, ground white pepper and sugar. Continue stir-frying for 2–3 minutes, tasting and adjusting seasoning as needed until components are well combined and hot.
07 - Spoon the fried rice into the prepared pineapple shells, pressing gently to fill evenly. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
08 - For a plant-based version, omit shrimp/chicken and replace fish sauce with additional soy sauce or tamari; add extra tofu or vegetables and proceed as above.
