Asian-Style Shrimp and Pineapple Fried Rice

• a 4-pound pineapple
• 1/2 cup julienne red bell pepper
• 3 scallions, sliced thin
• 2 teaspoons minced fresh jalapeno pepper, including the seeds (wear rubber gloves), or to taste
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon anchovy paste
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 pound small shrimp (about 50), shelled and deveined
• 2 garlic cloves, minced
• 5 cups cooked rice
• 1/4 cup finely chopped fresh coriander

1. Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells.
2. Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use.
3. In a bowl combine the pineapple pieces, the bell pepper, the scallions, and the jalapeno pepper.
4. In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.
5. In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, and transfer them to a bowl.
6. Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir-fry the garlic for 5 seconds, or until it is golden.
7. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot.
8. Add the soy mixture and stir-fry the mixture for 1 minute.
9. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander.
10. Serve the fried rice in the reserved pineapple shells if desired.
11. (There will be extra fried rice.)

pineapple, julienne red bell pepper, scallions, jalapeno pepper, soy sauce, sugar, anchovy paste, turmeric, vegetable oil, shrimp, garlic, rice, fresh coriander

Taken from www.epicurious.com/recipes/food/views/asian-style-shrimp-and-pineapple-fried-rice-11983 (may not work)