How to make it

1. Sliced the pineapple in half lengthwise. Core out the center of the pineapple halves to create 2 pineapple bowls. Dice the scooped-out pineapple and set aside. 
2. Heat a large wok over medium-high heat. Pour in 1 teaspoon of vegetable oil. Add in the eggs and cook until scrambled. Remove the eggs from the pan and wipe out the wok. 
3. Pour in 1 tablespoon of the vegetable oil. Add in the shrimp and cook until it has cooked halfway through. Then add in the red bell pepper, pineapple, and carrots. Sauté until the liquid has evaporated, the pineapple has caramelized, and the shrimp is cooked. Mix in the Lee Kum Kee Minced Garlic, green onion and cook for 30 seconds until fragrant. Remove the vegetables and shrimp from the wok. 
4. Reduce the heat to medium. Pour in the remaining 2 teaspoons of vegetable oil. Add the rice to the wok and cook until hot, about 3 minutes. Mix in the egg, vegetables, and shrimp. Add in the edamame. Mix until combined and everything is warmed through. 
5. Pour in the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, and lime juice. Mix until well combined. Season with salt and pepper to taste.
6. Fill the pineapple bowls with the fried rice. Garnish with sliced green onions and enjoy!