Ingredients:
- 1 large ripe pineapple
- 200g prawns,
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 tsp chili flakes (optional, for heat)
- 1 tbsp soy sauce, 1 tbsp fish sauce
- 2 tbsp fresh lime juice, 1 tbsp honey (or brown sugar)
- Salt and pepper to taste
- 2 tbsp fresh coriander
- 1 cup cooked jasmine or coconut rice (optional, for serving)
Instructions
- Cut the pineapple in half lengthwise, keeping the green leaves attached for presentation.
- Use a knife to cut around the edge of the pineapple, leaving about a 1/2-inch border.
- Scoop out the pineapple flesh using a spoon or melon baller, and dice the fruit. Set the hollowed pineapple aside.
- Heat olive oil in a large pan over medium heat.
- Add garlic and onion, sautéing until fragrant and soft (about 2-3 minutes).
- Add the prawns and cook until they turn pink, about 3-4 minutes. Remove the prawns from the pan and set aside.
- In the same pan, add diced pineapple, red bell pepper, chili flakes (if using), soy sauce, fish sauce, lime juice, and honey. Cook until the pineapple is slightly caramelized, and the mixture thickens (about 5 minutes).
- Return the prawns to the pan and toss them with the pineapple mixture. Adjust seasoning with salt and pepper to taste.
- Spoon the prawn and pineapple mixture into the hollowed-out pineapple halves.
- Garnish with fresh cilantro.
- Serve hot with jasmine or coconut rice on the side, or enjoy the pineapple stuffed with prawns on its own for a lighter meal.
This dish is perfect for a tropical-themed dinner!