Pineapple fried Rice - Parrot

I am watching Mikey Chen on YT on "Strictly Dumpling" or on "Mikey Chen" for a long time now. Travelling the world and eating great food, that is all about his videos.
Now stuck in Seattle in his apartment, he restarted his cooking videos. There are some older ones. I have made a couple of his recipes already.

The newest one- which was a reload - was fried rice with pineapple. That was served in the hollowed out fruit and a kind of pineapple "head" like a parrot was attached to it.

Carrots, bell pepper, spring onion, garlic, eggs and tinned meat was in the cupboards. A cup of rice was cooked last night. The only thing to buy was a fresh pineapple. That went into my grocery shopping cart yesterday morning.

I love the combination of savoury and sweet stuff. Pineapple on a pizza is something I eat sometimes. Not my favourite kind, but in the right mood a good choice.

As in all Asian dishes, the mis en place work is the most. Cooking the dish later is quick work.

recipe for 2:
1 large pineapple = 1 1/2 cups of fruit
2 cups of cooked cold rice (1 rice cooker cup raw rice)
2 eggs
200 g Tulip pork meat from a can or SPAM
1 spring onion
2 cloves of garlic
1 tsp brown sugar
1 carrot
1 red bell pepper
1 tsp chicken stock powder
pepper
1 tsp light soy sauce
1 tsp darl soy sauce
2 tsp Chinese cooking wine
1 tsp oyster sauce
rapeseed oil
2 red peppercorns
2 toothpicks

Use a pineapple corer or a knife and a grapefruit set. Take 4 cm off the top and put it aside.
Get the flesh out of the pineapple and enjoy the juice.
Chop 1 1/2 cups of flesh.

Chop the spring onion and keep white and green parts separat. Chop the garlic.
Take 4 cm off the top of the carrot and save that for later. Cut the carrot into fine cubes.
Peel the red bell pepper with a speed peeler, take out the core and cut it into fine cubes too.

Get the meat out of the can and use only halve of it. Cut into 1,5 cm cubes. Toss in the brown sugar.
Beat the eggs and season with a little salt and pepper.

Now that the prep time is done, start a large frying pan with a little oil.
Toss in the eggs and use a spatula to stir them well until they just come together. Get the egg out of the pan.
Now in with the sugary meat. It should take on some color, that will take some time. Take cared, that all cubes hit the bottom on the pan. When they are browned, get them out of the pan.

In with a little more oil. Now in with white of onion and garlic. After 2 min, in with carrot and pepper cubes. That will take a couple of minutes.
Next following the pineapple.
Let that cook through. Add the cold rice and break it apart.in the pan.
Season with chicken stock powder and the Chinese sauces.

Last are the meat and the eggs. Stir them in well and let them reheat. Sprinkle the onion greens on top.
Now you are ready to serve. Let the fun start.

Fill some of the fried rice into the pineapple.
Take a knife and cut the lid of the pineapple into a cone shape.
Cut the end off the carrot and halve it diagonal. Shape one piece into a beak.
Use a bit of toothpick and stick the carrot to the cone.
With a knife make to holes and put red peppercorns as eyes in.
Stick the head to the body of the pineapple and make some pictures.