Directions

To Cook

1. Preheat your fan forced oven to 130°C.
2. Cut pineapple in half along the length. Scoop out stringy core first and discard. Carefully scoop out almost all of the flesh, leaving shell intact with approx. 1-2cm widths around all edges.
3. Place open side up on an oven tray and gently warm through whilst cooking the fried rice – maximum 25 mins.
4. Whilst pineapple is in oven, dice remaining pineapple flesh into roughly 1.5cm cubes and set aside.
5. Heat ½ coconut oil in wok to high.
6. Stir-fry meat of choice and set aside.
7. Stir-fry onions, capsicum, garlic and curry paste until fragrant and slightly softened, then set aside.
8. Add remaining coconut oil in wok and allow returning to high heat before adding the rice. Stir while frying to ensure at least half the rice has a toasted texture and flavour.
9. Add meat, pineapple and vegetable mix and stir through to combine.
10. Add eggs, break up yolk and stir through. Cook for another 1-2 mins.
11. Fill the pineapple shells with fried rice, and serve with your choice of topping, chillies, coriander, crispy shallots and/or fresh lime.