Khao Pad Sapparot (Fried Pineapple Rice with Carved Pineapple Bowl)

Ingredients

• 1 whole (about 3 lbs) Fresh pineapple
• 3 cups Cooked jasmine rice (day-old preferred)
• 6 oz Shrimp, peeled and deveined
• 4 oz Chicken breast, diced
• 1/3 cup Cashews
• 1/2 cup Yellow onion, diced
• 3 cloves Garlic, minced
• 1/2 cup Red bell pepper, diced
• 1.5 tbsp Curry powder
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 2 Eggs, beaten
• 3 tbsp Vegetable oil
• 2 tbsp Green onions, sliced
• 2 tbsp Cilantro, for garnish(optional)
• 2 tbsp Raisins(optional)

Instructions

1. 1

   Cut the pineapple in half lengthwise through the crown. Carefully carve out the flesh from one half using a paring knife, leaving a 3/4-inch shell to form a bowl. Dice the extracted pineapple flesh into 1/2-inch chunks (about 1.5 cups); reserve the rest for another use. Pat the shell dry. (About 30 minutes.)

2. 2

   Heat 1 tbsp oil in a wok over medium-high heat. Season shrimp and chicken lightly with salt; stir-fry chicken 3-4 minutes until nearly cooked, add shrimp and cook 2 minutes more until pink. Remove and set aside.

3. 3

   Add remaining oil to the wok. Sauté onion, garlic, and bell pepper for 2 minutes. Push vegetables aside, pour in beaten eggs, and scramble until just set, about 1 minute.

4. 4

   Add curry powder and stir 30 seconds until fragrant. Add rice, breaking up clumps, and stir-fry 3-4 minutes until evenly coated and heated through.

5. 5

   Stir in soy sauce, fish sauce, sugar, pineapple chunks, raisins (if using), cooked shrimp and chicken, and cashews. Toss-fry 2-3 minutes until pineapple is warmed and everything is well combined. Fold in green onions.

6. 6

   Spoon the fried rice into the carved pineapple shell, garnish with cilantro, and serve immediately. (About 10 minutes.)