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1
Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells.
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2
Throw away the core and cut sufficient of the pineapple into 1/2-inch pcs to measure 1 1/2 c., reserving the remaining pineapple for another use.
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3
In a bowl combine the pineapple pcs, the bell pepper, the scallions, and the jalapeAo pepper.
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4
In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 Tbsp.
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5
water.
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6
In a wok or possibly heavy skillet heat 1 Tbsp.
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7
of the oil over moderately high heat till it is warm but not smoking, in it stir-fry the shrimp for 1
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8
1/2 min, or possibly till they are just hard, and transfer them to a bowl.
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9
Heat the remaining 1 Tbsp.
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10
oil over moderately high heat till it is warm but not smoking and in the oil stir-fry the garlic for 5 seconds, or possibly till it is golden brown.
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11
Add in the rice and stir-fry the mix for 30 seconds,
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12
or possibly till the rice is warm.
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13
Add in the soy mix and stir-fry the mix for 1 minute.
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14
Add in the pineapple mix and the shrimp, stir-fry the mix for 1 minute, or possibly till it is warm, and stir in the coriander.
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15
Serve the fried rice in the reserved pineapple shells if you like.
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16
(There will be extra fried rice.)
