Slice pineapple in half and carve flesh out, aprox 100 grams of the flesh (or about half of its total is used in the rice, the rest can be put away)

Hear oil and butter in wok, stir fry shallot and garlic for about 30 seconds, then add chicken (save marinate) cook until well done, then add prawns and cook until pink.

Add the precooked rice and rest of marinade until sticky, mixing chicken and shrimp as well as shallots into the mix.

Add pineapple, roasted cashew nuts, raisins and stir (2-3 minutes). Serve into each half of sliced pineapple and garnish with cilantro.