Served in the Pineapple Shell creates a very impressive visual effect.

An easy Supper or Dinner Party dish for the versatile Vegan!

Thai Tip:

Q. How to tell if the pineapple is ripe?
When you hold the pineapple, try to pull out a couple of the green stalks protruding from the top of the pineapple. If they come away easily, your pineapple is ready and ripe! Just waiting for you to take it home! Remember – when in doubt, leave it out!

Thai Tip:

Q. Why do you have to use cold cooked rice for a stir fry?
Hot rice that has just been cooked will be too “gooey” and all the grains will stick together. Any rice that you have leftover from a meal can be stored in the fridge for up to a week. Perfect for a stir fry.

1 x large pineapple. Cut in half lengthways with a sharp knife, reserving the shells. Scoop out the flesh, using a grapefruit knife. Cut into ½” cubes).

2 x cups of cold leftover rice (Jasmine or Basmati)

4 x shallots, finely sliced.

8 x green Onions, finely sliced on the diagonal

6 x large fresh chilies, sliced on the diagonal OR 6 small red Thai chilies.

4 x cloves of garlic, minced

2 x cups of fresh cilantro leaves (reserve some leaves for garnish)

4 x tablespoons Coconut Secret: coconut aminos (Fish Sauce Substitute).

4 x tablespoons Namu Shoya soy sauce

3 x tablespoons coconut palm sugar OR brown sugar.

3 x tablespoons Sunflower Oil.

In a bowl, add the cubed pineapple, shallots, green onions, chilies, and cilantro.

Mix, cover and set aside for 2 hours minimum OR put in the fridge overnight so that the flavors infuse.

To Cook: Heat a wok over a medium heat, until it smokes. Add 3 tablespoon sunflower oil. Add the garlic and gently fry until golden.

Add the rice by the handful, separating the grains as much as you can.

Stir well making sure all the rice is warm to the touch.

Add the coconut aminos, soy sauce and sugar. Mix well.

Add the pineapple mixture and stir all the ingredients together. Check the taste. You may need to add extra, coconut aminos, soy sauce or sugar.

To Serve: fill the pineapple shells with the cooked pineapple and rice mixture. Garnish with the remaining cilantro leaves.