Ingredients

1 big pineapple
300g Thai fragrant rice
3 Tbsp oil
130g prawns
130g crabmeat (not frozen)
130g chicken thigh meat
2 shallots, sliced finely
2 cloves garlic, minced
2 red chillies, sliced finely
2 ½ tsp fish sauce
2 Tbsp light soya sauce
½ tsp pepper

Method

1. Cook the rice the usual way, but with a little less water.

2. Slice the pineapple lengthwise into two. Cut out the flesh, dice it and set aside.

3. Dice the chicken meat. Season with pepper and a little soya sauce.
4. Devein the prawns (cut into two if necessary) and shell the cooked crab for the meat.
5. Heat oil in wok, and add in garlic, shallots and chillies. Fry till fragrant, and add in chicken, frying for three minutes.

6. Add prawns, fry till cooked, and add crabmeat. Add the rice and the two sauces, stirring as you do so, and add in pepper.
7. Turn in half of the diced pineapple and cook for another minute.

8. Dish out into the pineapple shell and serve; garnish with fresh pineapple.