1. Peel off the shells of the shrimp, take out the shrimp thread, wash and set aside.
2. Peel the corn, dice the carrots, and blanch the peas for 1-2 minutes. Remove and set aside.
3. Cut the pineapple into a large one and a small one, and hollow out the large side.
4. Dice pineapple and set aside.
5. Beat the eggs, heat the oil, pour it in and set it a bit, stir quickly with chopsticks, fry the eggs, put them in a bowl, and stir-fry the shrimps.
6. The blanched peas, diced carrots, and corn kernels are cooked in the pan for a minute and then set aside.
7. Add olive oil, pour in rice, stir fry for 2 minutes, add carrots, corn kernels, diced peas, diced eggs, shrimps, add appropriate amount of salt, soy sauce, cooking wine, pour a little lemonade, stir fry for a minute, and finally add diced pineapple Stir-fry for half a minute and get up.
8. Put the fried rice into the hollowed-out pineapple, and a heart-filled pineapple fried rice is complete.
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