To use pineapple, you need to soak the pulp in salted water. Here you choose pineapple, you can eat it directly.

Cut the pineapple in half and pull out the pulp. I'm making this for two, so if you're making it for one, cut it in thirds.

Cut the pineapple flesh into small dices and set aside.

Devein the shrimp and marinate them in wine for a while.

Cut the side dishes into small dices.

Blanch all the side dishes except the bacon until cooked to eight minutes.

Oil in a wok, 70% hot, add shrimp, until shrimp turn red, add bacon, stir fry three or four times, then add side dishes. Stir fry evenly, then add cooled mifan. rice should be hard.

When the rice is almost fried, add the diced pineapple, stir fry evenly, add two spoons of salt, moderate chicken seasoning. Sheng out.

Serve the rice into the pineapple bowl and cover with a layer of mozzarella cheese. Bake in the oven at 120 degrees for 5 minutes, until the cheese is bubbly.

Baked