Ingredients non vegetarian 6 servings

• 1 Pineapple (whole)
• ½ cup Ham (diced)
• 1 tbsp Garlic (finally chopped)
• ¼ cup Raisins
• ¼ cup Cashew (roughly pound)
• 2 tsp. Curry powder
• 1 tsp. Sugar
• 4 tbsp. Soy sauce (Golden Mountain)
• 3 cups Jasmine Rice (cooked)
• 3 tbsp. Vegetable oil

Directions

1. Cut the top of the pineapple about 1 inch from the core stem- leaves.
2. Carefully remove the inside fruit and dice it, reserve the top as the lid and shell as serving container.
3. Heat the oil in the wok on medium heat, add ham and garlic. Then stir fry briefly.
4. Add ½ cup dice pineapple and rest of the ingredients and mix thoroughly.
5. Scoop into the empty pineapple shell and cover with the pineapple lid.
6. Wrap the bottom of the pineapple with foil and set on the grill or the burner a couple minutes in order to make it fragrant.
7. Serve with pineapple basket.

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