Carefully hollow out the fresh pineapple, reserving the shell for serving. Dice the pineapple flesh into small pieces. Dice the chicken breast and peel and devein the shrimp.
Heat cooking oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the scrambled eggs and set aside.
Add cooking oil to the wok. Add minced garlic and ginger, stir-fry until fragrant. Add diced chicken breast and shrimp, stir-fry until cooked through. Remove and set aside with the eggs.
Add the remaining cooking oil to the wok. Add diced onion and carrot, stir-fry until slightly softened. Add green peas and pineapple chunks, stir-fry for 1-2 minutes.
Push the vegetables to one side of the wok. Add the cooked jasmine rice and break up any clumps. Add light soy sauce, oyster sauce, sugar, and white pepper. Stir-fry everything together, ensuring the rice is evenly coated with the seasonings.
Return the scrambled eggs, chicken, and shrimp to the wok. Stir-fry for another 1-2 minutes until everything is well combined and heated through. Stir in the chopped spring onion and roasted cashew nuts. Serve immediately in the hollowed-out pineapple shell.
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