Thai Pineapple Fried Rice with Chicken

Cut the pineapple into half lengthwise. Scoop out the meat on each half of the pineapple. Cut the meat into 1/4-inch cubes. (You'll only use 1 cup of cubes and keep the rest for salad.) Empty the juice that's left on the shell and set aside to place your finished dish into the pineapple shells later.

Set burner at high and add 2 tbsp olive oil in a medium non-stick pan. Add chicken breasts and cook both sides until golden brown. Season with salt and black pepper on both sides while cooking.

Cut cooked chicken breasts into small cubes.

In a cooking pan over high heat, add garlic butter and onion. Stir well, then add chicken cubes, curry powder, ketchup, and mixed veggies. Mix well and cook for a few minutes. Add coconut milk and dried coconut granules. Mix well, then add ½ tsp salt and a pinch of black pepper, stir and mix. Add cooked rice in the pan; mix well with everything.

Put fried rice mixture into pineapple shell. And top with diced fresh pineapple and cheese. Bake at 400°F/200°C for 10 minutes.

Ready to serve.