Chili pineapple fried rice served in a pineapple bowl

Slice the ripe pineapple in half, cut into the flesh and scoop out the meat with a spoon, keeping the shells intact as bowls; reserve the meat and juices.

Broil the pineapple bowls on a baking tray 3 to 4 minutes to caramelize their sugars.

Remove the core and chop the pineapple meat into bite-sized pieces.

Pat the tofu dry with a paper towel and cut into small cubes; finely chop the red onion, garlic and ginger.

Toast the peanuts in a dry non-stick pan over medium heat 2 to 3 minutes; set aside.

Heat the chili oil and sauté half the red onion 3 to 4 minutes.

Add half the garlic, ginger and tofu and sauté 2 to 3 minutes.

Add the cooked rice, half the pineapple pieces, curry powder, soy sauce, dark soy sauce, a splash of toasted sesame oil, an optional dash of cayenne and about a tablespoon of pineapple juice; sauté 3 to 4 minutes.

Sprinkle on half the toasted peanuts and mix.

Pack the fried rice generously into a pineapple bowl, patting it down with a spoon, and sprinkle with chopped cilantro.