Sweet and Sour Chicken in Pineapple Shells

Cut the pineapple in half lengthwise, slicing right through the crown. Carefully remove the fruit, leaving the shells intact.

Turn the pineapple shells upside down on a clean kitchen towel to drain while you prepare the filling.

Trim the tough core from the pineapple fruit and cut into bite-sized chunks. Set aside.

Heat your wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. (The pan should be very hot before adding the chicken — this helps achieve that proper wok hei flavor.)

Add the chicken and minced garlic, stir-frying until the chicken is nearly cooked through, about 3-4 minutes. Push to one side of the wok.

Add the remaining tablespoon of oil to the empty side of the wok. Add the onion and green pepper, stir-frying for 2 minutes until just tender-crisp.

Mix the chicken back with the vegetables and add the pineapple chunks and sweet and sour sauce. Stir everything together and cook until the sauce thickens and bubbles, about 2 minutes.

Spoon the chicken mixture into one end of each pineapple shell and fill the other end with the cooked rice. Serve immediately while hot.