Thai Pineapple Fried Rice

Instructions

1. Prepare the pineapple
   Cut a whole pineapple in half lengthwise. Carefully scoop out the flesh from one half to create a bowl, leaving about 1/2 inch of flesh attached to the skin. Dice the scooped-out flesh and the flesh from the other half, measuring out 1 cup for the recipe. Reserve any extra pineapple for another use.
2. Cook the protein
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook until golden and cooked through, about 4-5 minutes. Remove from the wok and set aside.
3. Prepare the aromatics
   In the same wok, add the remaining oil. Add minced garlic and diced onion, and stir-fry for 1 minute until fragrant. Add the diced red bell pepper and continue to stir-fry for another 2 minutes until vegetables start to soften.
4. Cook the eggs
   Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until they're just set, then mix with the vegetables.
5. Combine all ingredients
   Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir in the curry powder, making sure the rice is evenly coated. Add fish sauce, soy sauce, and mix well. Return the cooked chicken to the wok, then add the diced pineapple, frozen peas, and cashews.
6. Final stir-fry
   Stir-fry everything together for 3-4 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning if needed.
7. Serve
   Turn off the heat and stir in the sliced green onions. Spoon the fried rice into the hollowed-out pineapple half, garnish with fresh cilantro leaves, and serve immediately.