Pineapple rice, also known as pineapple rice, is nutritionally comprehensive, rich in vitamins and proteins, and helps to improve memory; the form is lovely, colorful, sweet and tasty, and on the eve of exams can help mentally stressed children to increase their appetite and promote digestion.

Pineapple rice production process is as follows:

1. Fresh pineapple cut in half, with a knife to dig out the pineapple meat, cut into 1cm size of the diced, and retain 1/2 pineapple shell as a container to be used.

2. Wash the red bell peppers and cut them into 1-cm cubes with the prosciutto.

3. Heat the oil in a wok over medium heat, and when it reaches 50 percent of the way to hot (put your palm on top of the wok and feel the heat rising), crack the eggs into the wok and scramble them until they are broken, then remove them from the wok and set aside.

4. Heat the oil in the wok and stir-fry the pea shoots, diced red bell pepper, and diced prosciutto for a few minutes, then add the steamed rice and stir-fry until well blended.

5. Add the pineapple, egg, soy sauce and salt to the pan.

6. Finally, put the fried pineapple rice into the pineapple shell and sprinkle with black raisins and cooked cashew nuts.

Use a knife to cut along the edges of the pineapple shell, retaining about 1cm of pineapple flesh, and scoop out the center pineapple flesh completely.