The inspiration for this fabulous take on a Thai classic came to me while attending a yoga retreat in Hawaii, where pineapple is king. As with all stir-fries, prepare the ingredients before you begin the actual cooking. I like jasmine rice for this recipe because it’s very fragrant and is often used in Thai cooking. Brown jasmine is a little tricky to find, but it’s my first choice. Regular white or brown long-grain rice will also work. Be sure to cook the rice in advance, it must be cold to fry properly. If you’re feeling inspired yourself, serve this dish in a hollowed out pineapple shell, you’ll really dazzle your guests!