Wash and drain the rice (18 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes dust and also excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.

Add rice, followed by the water (16 oz) to a rice cooker and cook according to your rice cooker's instructions.

When the rice is done cooking, uncover the rice cooker and keep it open to let the steam escape.

Fluff rice by mixing the grains with chopsticks, allowing more steam to release.

Cut off the top and bottom of the pineapple and discard.

Use a large knife to slice off the peel one section at a time and discard the peel.

Cut the pineapple into quarters, then strips. Finally, slice into small bite-sized pieces.

For more detailed instructions, check out our blog post on how to cut a pineapple.

We'll be using half of the pineapple for this recipe. You can save the other half to enjoy as is or to use in other recipes, like Sweet and Sour Pork.

Peel and devein the shrimp (4 oz), if needed. You can also use peeled and deveined shrimp. If they’re rather large, cut each piece in half lengthwise.

Place the shrimp in a bowl. Add the cornstarch (1 teaspoon) and white pepper (0.13 teaspoon). Use your fingers to thoroughly mix them into the shrimp.

Cut the chicken breast (6 oz) along the grain into long strips. Slice the thicker pieces in half lengthwise, then dice into small cubes.

Place the chicken in a bowl. Add the cornstarch (1 teaspoon), white pepper (0.13 teaspoon), salt (0.50 teaspoon) and water (1 tablespoon). Use your fingers to thoroughly mix the marinade into the chicken.

Cut the carrot (2 oz) into sticks, then rotate and dice into small cubes.

Die the white parts of the green onion (1 oz) into small pieces.

Crack the eggs into a bowl. Add the salt (0.50 teaspoon).

Bring a pot of water to a boil.

(Chef's Tip: To speed up this process, my dad boils water in a water kettle, then adds it to the pot.)

Once the water reaches a rolling boil, add the carrot and blanch for 20 to 30 seconds.

Add the pineapple and blanch for 40 to 50 seconds. If using canned pineapple, there's no need to blanch it. Simple drain and squeeze out any excess liquid.

Drain everything and set aside.

Heat a wok on high. Beat the eggs.

Once the center of the wok turns pale and begins to smoke, add the oil (1 tablespoon) and spread it around the wok.

Pour the eggs into the wok, stir and cook for 20 seconds, then transfer to a bowl.

Add more oil (1 teaspoon) to the wok and reduce heat to medium-high. Add the chicken and spread the pieces out across the wok without flipping to brown one side. After 20 to 30 seconds, flip the chicken and cook the other side until the meat turns white.

After another 30 to 40 seconds, add the shrimp. Add more oil (1 teaspoon) and stir fry the proteins until the shrimp turn orange, about 1 minute.

Transfer both the chicken and shrimp to a bowl and set aside.

Increase the heat to high and add more oil (1 tablespoon) to the wok.

Add the fluffed rice to the wok. Spread out the rice and cook for 30 seconds without stirring.

Reduce heat to medium-high, flip the rice over with a spatula and cook for another 30 seconds without stirring.

Stir the rice and cook for another 30 seconds.

Reduce the heat to medium, add more oil (1 tablespoon) around the perimeter of the wok and continue to stir fry the rice for another 30 seconds.

Add the pineapple and carrot, reduce heat to low, then mix and cook for 1.5 minutes.

Add the salt (2 teaspoon), sugar (1 teaspoon) and light soy sauce (2 teaspoon), then stir fry for another 1 to 2 minutes.

Add the shrimp and chicken back to wok and cook for 25 to 30 seconds.

Add the egg, increase the heat to high. Add the finishing oil (1 tablespoon) around the perimeter of the wok. Cook while stirring quickly for 40 seconds.

COURSE 7

Tossing & Turning

Dive Deeper →

Add the diced green onions and stir fry for a final 2 minutes.

Drizzle in the sesame oil (1 teaspoon), stir, then turn off the heat.

Plate the pineapple fried rice. For a nicer presentation, pack the fried rice tightly into a bowl. Place the remaining amount on a plate. Invert the bowl onto the plate, press firmly, and lift the bowl off.

Serve and enjoy!