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1
Preheat an oven to 375 F.
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2
Cut the pineapple in half lengthwise and hallow out the fruit so that the shell can be used as a container. Put the pineapple shell into the oven for about 5 minutes to dry out the moist. Meanwhile, coarsely cube 1 cup of the pineapple fruit. Set the shell and the fruit aside.
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3
Heat the wok or the skillet in medium high heat, add 1 tablespoon of oil, stir fry the garlic for about 30 seconds until the garlic is light golden brown. Increase the heat to high, saute the shrimp and chicken until both are cooked through. Set aside.
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4
Crack the egg in a bowl, briefly mix the yolk and the white with a folk, add a pinch of salt and pepper. Heat the skillet in medium high heat, add 1 tablespoon of oil, pour the egg into the skillet without stirring, cook until set about 30 seconds. Add the diced carrot, peas and the cooked rice. Break up any clumps of rice. Add the cooked shrimps, chickens, cashew nuts, raisins, chopped pineapples, soya sauce, sugar, fish sauce, coconut milk, stir fry until evenly seasoned.
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5
Cover the pineapple leaves with foil (so that they are not burn when bake). Transfer the rice mixture to the pineapple shell and baked until hot, about 10 minutes. Garnish with cilantro leaves and chopped green onion.
