Ingredients
1 Giant pineapple
2tbsp, vegetable oil
1 small onion
1 green chilli, seeded and chopped
8oz lean pork, cut into small dice
4oz cooked small prawns / shrimp
3/4 cups cold cooked rice
2oz roasted cashew nuts
2 spring onions, chopped
2tbsp fish sauce
1tbsp soy sauce
4oz pineapple, chopped finely
1 red chilli and one green chilli, sliced and de-seeded and 10 mint leaves thinly sliced, to garnish
4 limes, cut into wedges
Preparation
Cut pineapple in half lengthways and remove the flesh from both halves by cutting around the skin. Reserve the skin shells. You need 4oz of the pineapple for the meal (keep the rest for dessert) heat the oil in a wok. Add the onion and chopped chilli and fry for about 3-5minutes until softened. Add the pork and cook until it is brown. Stir in the prawns and rice and toss well together. Continue to sti-fry until the rice is thoroughly heated. Add the chopped pineapple, cashew nuts and spring onions. Season with fish sauce and soy sauce. Spoon into the pineapple skin shells. Garnish with red and green chillies and shredded mint leaves. The lime wedges on the serving plate can be used purely as decoration or to add an extra zing to the dish. NOTE: Not all the fried rice will fit into the pineapple decoration so keep the rest on a heat plate or in the oven. top up when needed. TIP: If you want each person to have their own little special portion buy 3 baby pineapples, follow the same cooking procedure serving each person 1 half of a pineapple
