Thai pineapple fried rice in a pineapple bowl

Halve the pineapple lengthwise through the top. Run a small sharp knife around the edges, not too close to the skin or the bowl will be flimsy.

Remove the core with two cuts angled at about 45 degrees that meet.

Score the flesh into small 1 centimeter pieces and scoop them out with a thin spoon; keep the shell as a bowl.

Mix the curry powder, salt, sugar and white pepper; separately combine the fish sauce and soy sauce.

Cook the rice in half water and half coconut milk, with a pandan leaf if using.

Sear the shrimp in hot oil without touching until about halfway cooked and browned; flip, cook the other side, and remove.

In the same wok, scramble the eggs quickly over high heat until creamy and juicy.

Add the rice, then the onion, then the dry and wet seasonings; toss.

Add the pineapple and give it time to cook and heat through; let the rice toast so it browns a little and gets smoky.

Turn off the heat; add the cashews, tomatoes and green onions and let the residual heat warm them.

Spoon into the pineapple bowl, top with all the shrimp, and garnish with green onions.