Shrimp and Pineapple Fried Rice

1 whole pineapple

1/2 small onion

2 medium cloves garlic

1-inch piece peeled ginger root

1 small red bell pepper

6 ounces sugar snaps or snow peas

1 small Thai (bird) chili pepper

2 tablespoons vegetable oil

10 ounces peeled and deveined (uncooked) shrimp

2 tablespoons low-sodium soy sauce

2 teaspoons fish sauce, plus more to taste

4 cups cooked brown rice, (may substitute white rice)

1 teaspoon sweet chili sauce, such as Mae Ploy (optional)

1. Cut the pineapple in half lengthwise, then cut the flesh on either side of the core in both halves to yield at least 3 cups. Discard the core pieces.

2. Dice the onion; mince the garlic and ginger. Stem and seed the bell pepper, then dice. String the peas, then chop; stem and seed the Thai chili pepper, then cut it into very thin slivers.

3. Heat the oil in a large skillet or wok over medium-high heat until the oil shimmers, making sure the sides of the wok are coated. If desired, cut some of the shrimp into 1/2-inch pieces.

4. Add the onion, garlic, ginger, bell pepper, peas and slivers of Thai chili pepper; stir-fry for about 2 minutes, then add the soy sauce, fish sauce, and cooked rice, tossing to incorporate and heat throughout.

5. Add the shrimp and stir-fry for 2 to 4 minutes, until the pieces are opaque and heated through. Taste, and add an extra teaspoon of fish sauce or sweet chili sauce if needed.

6. Remove from the heat and add the pineapple, plus any collected juices, if desired; mix well. Divide among individual plates.

Per serving: 456 calories, 22 grams protein, 70 grams carbohydrates, 16 grams sugar, 10 grams fat, 108 milligrams cholesterol, 577 milligrams sodium, 7 grams dietary fiber