Juicy pineapple, jasmine rice, shrimp, vegetables and cashews tossed with curry spices, served in a pineapple shell.
# What You Need:
→ Proteins
01 - 200 g shrimp (peeled and deveined) or chicken breast (diced), or omit for vegetarian
→ Rice
02 - 3 cups cooked jasmine rice (preferably day-old, cold)
→ Fruits & Vegetables
03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
→ Nuts & Aromatics
09 - 1/3 cup roasted cashews
10 - 2 tbsp raisins (optional)
→ Sauces & Seasonings
11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp fish sauce (or extra soy sauce for vegetarian)
13 - 1 tsp curry powder
14 - 1/2 tsp ground white pepper
15 - 1/2 tsp sugar
→ Garnish
16 - Fresh cilantro leaves
# Directions:
01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully cut around the edge and scoop out the flesh, leaving a shell about 1/2 inch thick. Chop 1 cup of the flesh into bite-sized pieces and set aside.
02 - Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add shrimp or chicken and stir-fry until just cooked through. Remove and set aside.
03 - Add another tablespoon of oil to the wok. Sauté garlic, bell pepper, and carrot for 2 minutes until slightly softened.
04 - Add the cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
05 - Return cooked shrimp or chicken to the wok. Add peas, pineapple chunks, cashews, raisins, and green onions.
06 - Season with soy sauce, fish sauce, curry powder, white pepper, and sugar. Stir-fry for 2-3 minutes until everything is well combined and heated through.
07 - Taste and adjust seasoning if needed.
08 - Spoon the fried rice into the hollowed pineapple shells, garnish with fresh cilantro, and serve immediately.
