Fried Rice with Pineapple and Shrimp

1 ripe whole pineapple

4 tablespoons vegetable oil

cup finely chopped onion

2 garlic cloves, finely minced 10 ounces peeled shrimp, deveined and cut into ½-inch pieces

½ teaspoon turmeric

½ teaspoon curry powder

½ teaspoon shrimp paste

2¼ cups day-old, cooked Jasmine or other long grained rice

Salt to taste

Sugar to taste

1. To prepare the pineapple, cut it in half lengthwise, leaving the leaves intact on 1 side. Scoop out the pineapple flesh of both halves, leaving a ½-inch edge on the half with the leaves. Reserve the hollowed-out half to use as a serving bowl. Dice the pineapple fruit and set aside.
2. Preheat the oven to 350 degrees.
3. In a wok or heavy sauté pan, heat the oil on medium. Add the onion and garlic, and sauté until the onion is translucent. Using a slotted spoon, remove the onions and garlic from the wok and set aside.
4. Add the shrimp and sauté approximately 1 minute; remove and set aside.
5. Add the turmeric, curry powder, and shrimp paste to the wok; stir-fry briefly. Add the rice and stir-fry for 2 to 3 minutes. Add the pineapple and continue to cook. Add the reserved shrimp, onions, and garlic. Season to taste with salt and sugar.
6. Mound the fried rice into the pineapple “serving bowl.” Place the pineapple on a baking sheet and bake for approximately 10 minutes. Serve immediately.