Pineapple Rice

1 ripe pineapple

¼ cup sugar

Pinch of salt

½ cup short-grained rice

Zest and juice of 1 lemon

2 teaspoons chopped crystallized ginger, divided

3 tablespoons roasted cashew nuts, chopped

1. Cut the pineapple 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. Dice the pineapple fruit from 1 half and purée the fruit from the other half in a food processor along with the sugar and salt; set aside.
2. Strain the fruit purée through a fine-mesh sieve into a measuring cup. Add enough water to make 1¾ cups. Transfer to a small saucepan and bring to a boil over medium-high heat.
3. Rinse and drain the rice. Stir the rice into the pineapple purée. Stir in the lemon zest, lemon juice, and 1 teaspoon of the ginger. Bring to a boil; reduce heat, cover, and simmer until the liquid has been absorbed, about 20 minutes.
4. Mix the reserved pineapple cubes into the rice.
5. To serve, spoon the rice into the hollowed out pineapple that has the leaves. Garnish with the remaining ginger and the roasted cashews.

Crystallized Ginger

Crystallized ginger is small ginger pieces, usually about ½-inch dice, that has been simmered in syrup and then dried. The result is a slightly chewy, spicy-sweet candylike condiment. It can be found in specialty grocery stores.