Pineapple Part 1: Pineapple Fried Rice

Tonight, I cut open a pineapple. This seemingly simple task resulted in dinner + leftovers, a cake for a party and a kitchen that looked like a war zone. This post will deal with the first dish I made, Pineapple Fried Rice.

I suppose it is "Thai style" pineapple fried rice, but there was no way I was going to be skillful enough with my knife to carve a nice little bowl out of my pineapple. Some restaurants and recipes suggest that...

Ingredients:
1.5 cups dry jasmine rice. Cook the rice and let it sit overnight
1 small onion, diced
2-3 cloves of garlic, chopped
2 tablespoons fresh ginger, grated
1 red pepper (like the ones that look like red jalapenos but aren't actually that spicy)
4-6 green chillies, sliced
2 teaspoons cumin seeds
1 tablespoon dried red chili flakes
A dash of turmeric
1 cup frozen green peas, thawed
2 cups napa cabbage, sliced as thin as you can get it or chopped up
2 chicken thighs (marinated overnight in lemon juice and ginger-garlic paste)
2 eggs, beaten
Ghee or oil for frying
1 teaspoon black pepper
Salt to taste
1/2 a small-medium pineapple, cored and cut into small chunks

OK, cook your marinated chicken. I used a pressure cooker. Let it cool and cut it up into smaller bits. Stir fry all of your spices (onion, garlic and ginger included) in the ghee or oil. Wait until onions are translucent and then add your eggs. Fry at medium heat for about two minutes (without stirring) and add your veggies while stirring a lot. Add your pineapple and rice while continuing to mix. Add the chicken now too. Salt and pepper time. Mix very well and serve it, in a pineapple if you have to.