The mixture of pineapple and rice creates a rich and fragrant texture and is also a good side dish for many Thai entrees, such as Tom Yam soup and curry chicken.
steamed jasmine rice
Cut the pineapple in two halves, keeping the leaves on. Scoop out the flesh and chop half the flesh to use in the dish.
Heat oil in a wok, add onion, green pepper, ginger and prawns, and fry until the prawns turn red, then set aside.
Fry a scrambled egg, add rice, pineapple cubes, ham, coconut cream, curry power and cinnamon to the mixture and stir well.
Fry everything together and add sugar and salt.
Spoon the texture into the pineapple shell and top with raisins and cashews.
Serve with a small plate of fried pork flakes for garnish.
Pick a ripe and fresh pineapple so it is easier to scoop out the flesh.
Use fresh jasmine rice if possible, within one year after harvest.
Toasting the pineapple shell a bit helps to enhance both taste and flavor.