Cut the pineapple in half lengthways. Scoop out the flesh to leave 2 shells about 1 cm (½ inch) thick. Cut the flesh into cubes, place half in a bowl and refrigerate the rest to use another time.
Wrap the pineapple leaves in foil to stop them burning. Bake the shells on a baking sheet in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes to seal in the juice. Prepare the prawns (see
Heat 1½ tablespoons of the oil in a wok or large frying pan over a medium heat. Pour in the egg and swirl round the pan to form a thin omelette. Flip to brown the other side. Remove from the pan and allow to cool slightly. Cut into thin strips.
Heat the remaining oil and stir-fry the garlic over a medium heat for 1–2 minutes until lightly browned. Add the prawns, ham, sweetcorn, peas, pepper, ginger and sultanas. Stir-fry for 3–4 minutes or until the prawns open and turn pink. Add the rice, soy sauce, curry powder and the pineapple and toss over a medium heat for 5–7 minutes. Taste and adjust the seasoning.
Fill the pineapple shells with fried rice. Garnish with the omelette strips and cashew nuts and serve.