Pineapple Fried Rice

I'm not usually a fan of sweet and savory together for a meal that isn't dessert, but this was actually pretty good. It was fun to fill in the pineapple and make it look all fancy! We cut the top of the pineapple after we ate and added it to our container garden, hopefully we will sprout a pineapple one day!

Ingredients:

1 tbsp Unsalted Butter

2 tbsp Vegetable Oil

1 ripe Pineapple chopped

1 tbsp Sesame Oil

12 oz. medium Shrimp peeled and deveined, with tails

6 Garlic cloves minced

1 Onion finely chopped

1 tbsp Curry Powder

1/2 tsp Ginger Powder

4 cups cooked overnight Rice

1 cup Craisins

1/2 cup unsalted Roasted Cashews

1 Roma Tomatoes seeded, chopped

2 tbsp Fish Sauce

1 tbsp Oyster Sauce

1/2 tbsp Sugar

Black Pepper to taste

Salt to taste

2 stalks Green Onions thinly sliced

Instructions:

1. Melt butter with 1 tbsp oil in a large wok over medium heat. Increase to medium high and add pineapple. Cook for about 5 minutes or until the edges of the pineapple are caramelized, stir continuously. Remove from the wok and set aside.

2. Add 1 tbsp oil and 1 tbsp sesame oil to any juices/oil left in the pan. Add the shrimp in a single layer and cook over medium-high heat for 3 minutes per side, or until fully cooked. Transfer shrimp to the pineapple plate and set aside.

3. Add onions to remaining oil and cook 3 minutes over medium-high heat. Add the curry powder, ginger powder and garlic and cook 30 seconds, stirring constantly.

4. Add rice to the wok, cook and stir until the rice grains have separated and the rice is fully coated with the curry powder.

5. Add the raisins/craisins, cashews, tomatoes, pineapple and shrimp to the pan, along with fish sauce, oyster sauce, sugar, salt and pepper and stir to combine.

6. Transfer to hollowed out pineapples and garnish with green onions and enjoy!