Ingredients

• 1 whole pineapple
• 2 lbs pork, cubed (Boston butt or another well-marbled cut)
• 1 tablespoon gochujang
• 1 tablespoon hoisin sauce
• Boudreaux’s Fire & Smoke Seasoning, to taste
• 1 small onion, diced
• 2 small carrots, diced
• ½ cup peas
• 3 cloves garlic, minced
• 3 cups cooked white rice (day-old preferred)
• 2 eggs
• Neutral oil, for cooking

Instructions

1. Prepare the Pineapple

Slice the pineapple in half lengthwise. Carefully cut around the interior flesh while keeping the shell intact. Dice the pineapple inside the peel, then scoop it out and reserve both the fruit and the juice. Set the hollowed shells aside for serving.

2. Marinate the Pork

In a bowl, combine the cubed pork with gochujang, hoisin sauce, a splash of reserved pineapple juice, and Boudreaux’s Fire & Smoke Seasoning. Toss to coat and let sit while preparing the remaining ingredients.

3. Cook the Vegetables

Heat a flattop or large skillet over medium-high heat and lightly oil the surface. Add diced onion, carrots, and peas. Cook until softened. Stir in minced garlic and cook briefly until fragrant. Move vegetables to the side of the cooking surface.

4. Sear the Pork

Add the marinated pork to the hot surface in a single layer. Cook until browned and caramelized on all sides. Once seared, add pineapple chunks and a small splash of reserved juice to deglaze the surface and incorporate any browned bits into the mixture.

5. Fry the Rice

Add the cold, day-old rice to the flattop. Spread it out evenly and allow it to cook undisturbed for a few minutes to develop crispy edges before stirring. Crack the eggs directly onto the cooking surface, scramble them, then fold into the rice mixture. Season with additional Fire & Smoke Seasoning to taste.

6. Combine and Finish

Mix the pork, vegetables, and rice together thoroughly. Continue cooking until everything is well combined and the rice develops crispy bits throughout.

7. Serve

Spoon the finished fried rice into the reserved pineapple shells and serve immediately.

This dish balances sweetness from the pineapple, smokiness from the pork, and heat from the seasoning, making it ideal for backyard cooking and flattop entertaining.