Pineapple Fried Rice with Chicken

Ingredients (Serves 4)

1 large pineapple
3 tbsp cooking oil
200g (1/2 lb) chicken leg meat, skinned, boneless, cubed
1 medium onion, roughly chopped
3 cups cooked rice
1/2 tsp tumeric powder
12 tbsp fish sauce
1/2 tbsp soya sauce
50g (2 oz) cashew nuts, roasted
50g (2 oz) raisins
Coriander leaves (cilantro) for garnish

Method
1) Cut the pineapple into half lengthwise. Scoup out the flesh, leaving the skin intact so both havles can be used as serving dishes for the rice. Cut the flesh into medium sized cubes. Reserve 100g for the rice and keep the rest for another use.
2) Place the oil in a wok over high heat. Saute the chicken for a few minutes, until cooked. Reduce the heat and add the onion and stir fry till translucent.
3) Add the cooked rice and tumeric powder and stir well until the rice is well mixed in.
4) Add the fish sauce, soya sauce and salt and pepper to taste. Mix well.
5) Stir in cashew nuts and raisins. Add 100g (1/4 lb) of diced pineapple.
6) Serve hot in the pineapple bowls, garnish with a few cashew nuts, raisins and coriander leaves.

Note
The chicken can be replaced by prawns if desired.