Hawaiian pineapple boats
5
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Pineapple
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
Garlic
3 clove(s)
Cauliflower rice (100% cauliflower)
6 cup(s), (720g)
Green shallot(s)
4 individual, thinly sliced
Reduced salt soy sauce
1½ tbs
Instructions
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.
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