INGREDIENTS

1. 2pineapples
2. 1tablespooncooking oil
3. 2clovesgarlic, chopped
4. 1red onion, chopped
5. 1stalkcelery, sliced
6. 1 choppedchile (optional)
7. 1teaspoonground cumin
8. 1teaspoonground coriander
9. 2cups slicedwhite mushrooms
10. 2cupscooked rice
11. 2tablespoonssoy sauce
12. 1mlsugar
13. 1mlsalt
14. 1/2cupcashew nuts

15. Garnish

16. 2spring onions, chopped
17. 1cupfresh coriander leaves, shredded

DIRECTIONS

1. Halve the pineapples, and cut out the flesh to leave four shells (don’t remove the tail, it looks pretty on the plate).
2. Cut the pineapple flesh that you have removed into bite-sized chunks.
3. You need about two cups for this recipe.
4. Use the rest for something else.
5. Heat the oil in a large frying pan and cook the chile, celery, garlic and onion over high heat for two minutes, then stir in the coriander and cumin and mushrooms.
6. Add the pineapple pieces and the cooked rice, stir and toss well.
7. Add the soy, sugar, salt and cashew nuts.
8. Heat through while tossing, don’t stir, you don’t want mush.
9. Spoon the mixture into the pineapple shells and sprinkle with chopped coriander leaves and spring onions.