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Hawaiian pineapple bowls

Hawaiian pineapple boats

Total Time
35 min
25 min
10 min
Want a fun way to liven up a weeknight dinner? Serve it in a pineapple boat! Hollowed-out pineapple halves make for a stunning presentation at the table. They’re filled with fried cauliflower rice that’s loaded with prawns and bacon. Look for premade cauliflower rice in the produce section, or make your own by pulsing cauliflower florets in your food processor until it looks like rice.



2 medium

Sesame oil

1½ tbs, divided

Raw peeled prawns

225 g, (bought peeled)

Shortcut bacon

104 g, (buy 115g), fat trimmed, chopped

Red capsicum

1 medium, chopped into 1cm pieces

Fresh ginger

3 tsp, finely grated

Dried chilli flakes

¼ tsp


3 clove(s)

Cauliflower rice (100% cauliflower)

6 cup(s), (720g)

Green shallot(s)

4 individual, thinly sliced

Reduced salt soy sauce

1½ tbs


  1. Slice each pineapple in half lengthways. Slice lengthways down either side of core, angling knife inwards. Discard core. Slice pineapple around the perimeter, leaving a 1½cm shell. Scoop out pineapple flesh with a spoon. Finely chop 1 cup pineapple and set aside. Save remaining pineapple for another use.
  2. Heat 3 teaspoons oil in a large non-stick frying pan or wok over medium-high heat. Add prawns and bacon and cook for 3-4 minutes, until prawns are cooked through and bacon is lightly browned. Transfer to a bowl and set aside.
  3. Heat remaining oil in same pan. Add capsicum, ginger, chilli flakes and garlic and cook, stirring for 2 minutes or until capsicum is tender. Add cauliflower rice and shallots and cook, stirring frequently for 3 minutes or until cauliflower is cooked. Stir in prawn mixture, soy sauce and chopped pineapple and heat for 1 minute, or until warmed through. Divide mixture evenly among pineapple halves.