Directions

To Prep

1. Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
2. Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
3. Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
4. Cut remaining pineapple flesh into chunks.

To Cook

1. Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
2. Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
3. Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
4. Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
5. Add in remaining rice and repeat until rice is heated through and toasted.
6. Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
7. Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
8. Add in the pineapple and stir through until warm. Remove fried rice from heat.
9. Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
10. To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.