Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot

Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot}

1 pineapple
2 tablespoons vegetable oil
1/2 teaspoon salt
3 garlic cloves, coarsely chopped
1/4 pound shrimp, peeled, deveined
1 boneless skinless chicken breast half, cut 1/4" dice
2 eggs
1 1/2 tablespoons crab paste in soybean sauce
2 tablespoons tomato ketchup
3 green onions, including 1" tender green, thinly sliced
4 cups cold cooked long-grain jasmine rice, stirred gently
2 tablespoons fish sauce
Fresh cilantro leaves for garnish
1 tablespoon fried shallots

Preheat an oven to 400 degrees.
Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow-side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.