Method:

1. Preheat your fan forced oven to 130° Celsius.
2. Cut pineapple in half along the length. Scoop out stringy core first and discard. Carefully scoop out almost all of the flesh, leaving shell intact with approximately 1-2 cm widths around all edges.
3. Place open side up on an oven tray and gently warm through whilst cooking the fried rice – maximum 25 minutes.
4. Whilst pineapple is in oven, dice remaining pineapple flesh into roughly 1.5cm cubes and set aside.
5. Heat ½ coconut oil in wok to high.
6. Stir-fry meat of choice and set aside.
7. Stir-fry onions, capsicum, garlic, turmeric, sambal until fragrant and slightly softened, then set aside.
8. Add remaining coconut oil in wok and allow returning to high heat before adding the rice. Stir while frying to ensure at least half the rice has a toasted texture and flavour.
9. Add meat, pineapple and vegetable mix and stir through to combine.
10. Add eggs, break up yolk and stir through.
11. Add sauces and cook for another 1-2 minutes.
12. Fill the pineapple shells with fried rice, and serve with your choice of topping, chili’s, coriander, crispy shallots and/or fresh lime.

Notes

1. You can add all proteins if you wish or more eggs to increase good fats and protein.
2. Feel free to make this dish your own, by adding additional diced vegies to increase nutrient density.

Health Notes:

• Gluten free
• Grain free
• Low Fructose / Minimal sugar
• Keto Friendly
• Dairy free
• Vegetarian option
• Vegan option
• Pescatarian option