Step 1

Cook brown rice according to package directions and set aside to cool.

Step 2

If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.

Step 3

Cut a piece off the bottom of the pineapple halves to create a flat base.

Step 4

Cut the pineapple into small pieces and set aside.

Step 5

Heat a nonstick wok on high heat; when hot add oil.

Step 6

Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.

Step 7

Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.

Step 8

Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.

Step 9

Divide and transfer into the hollowed out pineapples and garnish with cilantro.