[Ingredients]
1 & 1/2 cups (uncooked) brown rice
1tsp oil
1 & 1/4 lb shelled and deveined shrimp - chopped into chunks
1 & 1/2 cup fresh pineapple - cut into small chunks
5 large chopped spring onion
3 clove minced garlic
1 fresh chopped chili pepper or jalapeno
2tsp soy sauce
1tbsp fish sauce
Cilantro for garnish
[Steps]
Cook brown rice according to package directions and set aside to cool.
Cut a pineapple in half lengthways and hollow out both halves to make two bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base. Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat. When hot, add oil. Add shrimp and cook a few minutes until almost cooked though. Set shrimp aside.
Add the spring onion, chili and garlic to the wok.
Saute about a minute, then add the rice and pineapple and stir a few times. Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30secs.
Place in hollow pineapple. Garnish with cilantro.
Adapted from Skinny Taste