# What You'll Need:
→ Proteins
01 - 7 oz shrimp, peeled and deveined, or 7 oz chicken breast, diced (omit for vegetarian)
→ Rice
02 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ 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 garlic cloves, 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 granulated sugar
16 - 2 tbsp neutral oil (for stir-frying)
→ Garnish
17 - Fresh cilantro leaves
18 - Lime wedges (optional)
# How To Make It:
01 - Slice the pineapple lengthwise through the crown. Using a sharp knife, cut around the interior leaving a 1/2-inch-thick shell; scoop out the flesh with a spoon. Reserve 1 cup of the diced pineapple flesh for the rice and set the shells aside for serving.
02 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add shrimp or diced chicken and stir-fry until just cooked through (shrimp opaque and curled; chicken no longer pink). Transfer to a plate and keep warm.
03 - Add the remaining 1 tablespoon oil to the wok. Sauté the minced garlic, diced bell pepper, and diced carrot for about 2 minutes until they begin to soften.
04 - Add the chilled jasmine rice to the wok, breaking up any clumps with the spatula. Stir-fry for 2 to 3 minutes until the grains are heated through and separated.
05 - Return the cooked protein to the wok. Add the peas, reserved pineapple chunks, roasted cashews, raisins (if using), and sliced green onions; toss to combine evenly.
06 - Season the mixture with soy sauce, fish sauce, curry powder, ground white pepper, and sugar. Stir-fry for 2 to 3 minutes until the flavors are well distributed and the dish is heated through.
07 - Taste and adjust seasoning as needed, adding a splash of soy or fish sauce for saltiness, a squeeze of lime for brightness, or a pinch more sugar to balance acidity.
08 - Spoon the fried rice into the hollowed pineapple shells, garnish with fresh cilantro and lime wedges, and serve immediately.
