Have you seen how angry people get about pineapple on pizza these days? I mean jeez, we think *plant-based* ham & pineapple is a CLASSIC combo and we love it every which way- especially in our stunning and ever-so-slightly extra Ham Roast and Pineapple Fried Rice. Rich, savory flavors meet tropical tang with this most excellent centerpiece for your Easter table, or any table ever! Follow the link in our bio for the recipe, try it for yourself, and say see ya later, pineapple haters! Makes 2 servings

what you’ll need:

1 whole pineapple
1 tablespoon olive oil
1 cup diced Tofurky Ham Roast
2 cups leftover (or cooled) white rice
3 garlic cloves, minced
1 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
2 green onions, thinly sliced, for serving
1 tablespoon toasted sesame seeds, for serving

how to make:

1. Cut pineapple in half lengthwise, leaving base and top on. Hollow out one half to turn it
   into a serving bowl. With the other pineapple half, remove skin, top, and core, then dice.
2. In a large nonstick skillet over medium heat, warm oil. Saute diced ham until golden,
   about 3-5 minutes.
3. Stir in rice, breaking up with a spoon if needed. Add garlic and diced pineapple, then stir
   fry for 3 minutes.
4. Add peas and carrots, soy sauce, and mirin, then stir fry until heated through, about 2
   minutes. Drizzle with sesame oil and mix to combine.
5. Scoop fried rice into hollow pineapple. Garnish with green onion and sesame seeds.