Salmon Stuffed Pineapple

Recipe:
2 salmon filets
8 oz shrimp
2 cups brown rice
1/2 cup frozen peas
1/2 cup frozen carrots
1 red bell pepper
1 small yellow onion
2 eggs

1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp crushed pepper flakes (optional)
salt and pepper to taste
2 tbs honey
soy sauce to taste

butter/vegetable oil/ olive oil/coconut oil (I used coconut oil, but any of these options will work)

Cut whole pineapple in half and hollow out inside. Dice pineapple into small pieces and save.

Cook 2 cups brown rice in rice cooker or pot while preparing the rest of the dish.

Season the salmon with salt, pepper, and garlic powder on both sides. Place 2 tsp coconut oil (butter, olive oil, or vegetable oil) in the frying pan and add 2 tbs honey and 3 tsp soy sauce to the pan. Place the salmon on top and make sure to move it around the pan to soak up the sauces. Fry until salmon is flaky and glazed and remove salmon from pan. Set salmon aside.

Place more oil in the frying pan and add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, and 1/2 tsp paprika. If you like your food spicy, add 1/4 tsp ceyenne pepper and 1/2 tsp pepper flakes (I made mine without the ceyenne pepper and crushed pepper flakes). Spread seasoning evenly around pan in oil and add in shrimp. Add salt and pepper to taste. When shrimp are cooked, remove from pan and set aside.

Dice yellow onion and red bell pepper into fine pices. Add oil to pan. Sautee onions until soft and sweet and add red bell pepper. Once both vegetable are soft, add in frozen peas and carrots. Add salt, pepper, and soy sauce to taste. Crack in two eggs and scramble. Add cooked rice and more soy sauce to taste. Finally, take srimp and diced pineapple and add them to the fried rice.

Once the fried rice is finished, scoop from pan into pineapple boats. Place salmon on top. This is a delicious dish and fun to display. Hope you enjoy!