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Slice the ripe pineapple in half and scoop out the inside meat, leaving the shell intact to use as the final serving bowl
Remove the pineapple core and chop the meat into bite sized pieces preserving as much juice as possible
Broil the pineapple bowls in the oven for 3-4 minutes with bowl side up
Chop the extra firm tofu into small cubes. Finely chop the red onion, garlic, and ginger
Heat up a nonstick pan to medium heat. Add the peanuts and toast for 2-3 minutes, then set aside
Heat the pan back to medium heat and add the chili oil followed by the red onions. Sauté for 3-4 minutes
Add the garlic, ginger, and tofu. Sauté for 2-3 minutes. Then add the cooked rice, pineapple pieces, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tbsp of pineapple juice, and cayenne pepper. Sauté for another 3-4 minutes
Add the toasted peanuts and give the pan a good mix. Plate the fried rice in the pineapple bowls and garnish with freshly chopped cilantro to serve