1. Wash and Cut pineapples in half length wise to make a boat. Include stem/stalk in cut. 2. Bowl out pineapple and cube. Set aside. 3. Boats will be used to serve dish. 4. Beat 2 eggs in small bowl. 5. Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil. 6. Pour egg and cook until scrabbled, chopping continuously. 7. Dice Onion and Bell Pepper and add to skillet to sauté. 8. Add Peas and Carrots, and golden raisins with additional tbs oil. 9. Cook Until Raisins swell. 10. Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink. 11. Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little. 12. You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying. 13. Add soy and Teriyaki sauce until rice achieves a "fried rice" caramel color. Taste as you go, better less than too much. Each person can add more at meal time. I use low sodium soy so it does not taste too salty. 14. Liberally add ginger and cinnamon to rice. This starts to smell amazing! Add more or less according to taste. The Cinnamon will really stand out in the aroma. You want just a hint of the ginger under the cinnamon flavor. 15. Once rice is fried to your liking, fill each pineapple boat with the fried rice. 16. Decorate the edge of the pineapple as well as the plate with the chili sauce. CAUTION: This sauce is VERY spicy. By decorating the plates, you can allow each person to add his or her own heat to the dish. Carefully mix into rice according to taste. My husband adds a lot and I will only use about 3 drops to the whole entree. We buy Sriracha hot chili sauce. Bottle is very easy to decorate with, and adds a lot of heat. Can be found in most regular groceries. 17. ENJOY! ---------------------------------------------------------------------------
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