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20 December 2012,21:21 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Cut the pineapple in half lengthways. Scoop out the flesh to leave 2 shells about 1 cm (½ inch) thick.
  • Cut the flesh into cubes, place half in a bowl and refrigerate the rest to use another time.
  • Wrap the pineapple leaves in foil to stop them burning. Bake the shells on a baking sheet in a preheated oven for 10 - 15 minutes to seal in the juice. Prepare the prawns.
  • Heat the oil in a wok or large frying pan over a medium heat. Pour in the egg and swirl round the pan to form a thin omelette.
  • Flip to brown the other side. Remove from the pan and allow to cool slightly. Cut into thin strips.
  • Heat the remaining oil and stir-fry the garlic over a medium heat for 1 - 2 minutes until lightly browned.
  • Add the prawns, ham, sweet corn, peas, pepper, ginger and sultanas. Stir - fry for 3 - 4 minutes or until the prawns open and turn pink.
  • Add the rice, soy sauce, curry powder and the pineapple and toss over a medium heat for 5 - 6 minutes.
  • Taste and adjust the seasoning.Fill the pineapple shells with fried rice.
  • Garnish with the omelette strips and cashew nuts and serve.


  • 2 pineapples, leaves attached
  • 500 grams medium - large raw prawns
  • 6 tablespoons Cooking oil
  • 2 large eggs, beaten with a pinch of salt
  • 6 garlic cloves, finely chopped
  • 300 grams ham, chopped
  • 100 grams mixed sweet corn kernels and peas, defrosted if frozen
  • 1 red pepper, deseeded, diced
  • Piece of fresh root ginger, peeled, finely shredded
  • 50 grams sultanas
  • 500 grams cold cooked rice
  • 2 tablespoons light soy sauce
  • 3 tablespoons yellow curry powder
  • 50 grams roasted cashew nuts, to garnish

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