Prep. time: 10 minutes
Cooking time: About 15 minutes + cooking time for the rice

Very decorative, this dish can be served in a large hollowed out pineapple for 4 persons or in Victoria pineapple for two.

You can give this dish a summer touch and serve it cold with a mild vinaigrette - peanut oil and pineapple juice.

1. Cut the pineapple lengthwise; hollow out; 
2. Dice half the pineapple flesh, removing the rest for another use.
3. Heat the oil in a wok; add the red pepper and the shallot and brown slightly; remove and set aside.
4. Quickly sauté shrimps in the wok for a few minutes - just until they become opaque. Set aside.
5. Add the cooked rice and soy sauce; cook for 3 minutes.
6. Add the diced pineapple and cook for 3 minutes more.
7. Stir in the shallots and red pepper.
8. Meanwhile, warm the pineapple boats in the oven or microwave.
9. Fill the pineapple (7).
10. Garnish with shrimps and cilantro leaves. Serve hot. 

Replace shrimps by chicken

Dice the chicken and ham.
Pat the chicken dry with paper towel; stir fry in the wok for a few minutes. Set aside.
Add chicken and ham with shallots and red pepper (7).