When buying a pineapple, look for a sweet-smelling fruit with an even brownish-yellow skin. To test for ripeness, tap the base – a dull sound indicates that the fruit is ripe. The flesh should also give slightly when pressed.
1 fresh pineapple or 1 can pineapple tidbits
30 ml/2 tbsp vegetable oil
1 small onion, finely chopped
2 fresh green chillies, seeded and chopped
225g/8oz lean pork, cut into strips
115g/4oz cooked, peeled prawns (shrimp)
675-900g/1 1/1- 2 lb/3-4 cups plain boiled rice, cooked and completely cold
50g/2oz/1/3 cup roasted cashew nuts
2 spring onions (scallions), chopped
30ml/2tbsp fish sauce
15ml/1 tbsp soy sauce
2 fresh red chillies, sliced, and
10-12 fresh mint leaves (optional), to garnish
1. Using a sharp knife, cut the pineapple into quarters. Remove the fresh from both halves by cutting around inside the skin. Reserve the pineapple skin shells for serving the rice.
2. Since the pineapple flesh and chop it into small even-size cubes. You will need about 115g/4oz of pineapple in total. Any remaining fruit can be reserved for use in dessert.
3. Heat the oil in a wok or large pan. Add the onion and chillies and fry for about 3-5 minutes until softened. Add the strips of pork and cook until they have browned on all sides.
4. Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
5. Add the chopped pineapple, cashew nuts and spring onions. Season to taste with fish sauce and soy sauce.
6. Spoon into the pineapple skin shells. Garnish with sliced red chillies, and with shredded mint leaves, if you like.
This dish is ideal to prepare for a special occasion meal. Served in the pineapple skin shells, it is sure to be the talking point of the dinner.