Hawaiian pineapple boats
1½ tbs, divided
225 g, (bought peeled)
104 g, (buy 115g), fat trimmed, chopped
1 medium, chopped into 1cm pieces
3 tsp, finely grated
Dried chilli flakes
Cauliflower rice, no added ingredients
6 cup(s), (720g)
4 individual, thinly sliced
Reduced salt soy sauce
- 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.
- 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.
- 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.