This is a tourist favourite - who wouldn't want to eat out of an exotic real pineapple bowl on holiday?! For best results use the fresh pineapple from inside the shell-bowl in as an ingredient.

If you are making the dish without the use of a whole pineapple you could use canned portions instead. Just leave out step 4 and serve straight from the wok. (Serves 2)

Ingredients

• 1 1/2 tbsp vegetable oil
• 2 garlic gloves, chopped
• 1/4 cup diced carrot
• 35g diced ham
• 1 tbsp cashew nuts
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup pineapple, diced
• 2 cups steamed rice, cooled
• 1 spring onion, chopped
• 1/4 tsp ground pepper
• 1 tsp Thai curry powder

Method

• 1. Heat the oil in a wok over medium heat, add chopped garlic. Cook until golden.
• 2. Add carrots and onion, stir fry until cooked through then add ham, cashew nuts and pineapple. Season with curry powder, sugar and salt.
• 3. Add steamed rice, mix well and gently stir fry. Transfer fried rice into a hollowed pineapple shell as a serving bowl.
• 4. Bake in the oven at 150◦C for approximately 10-15 minutes.