Ingredients

One large pineapple; 2 tbsp of olive oil; 3 cloves of garlic (minced); 1 small onion (diced); 1 red bell pepper (diced); 1/2 cup fresh peas; 800g prawns (peeled and deveined); 3 cups of cooked jasmine rice; 2 tbsp of soy sauce; 1 tbsp of fish sauce; 1/2 tsp of turmeric (for color); 1/2 tsp of white pepper; 2 green onions (sliced); 1/2 cup of roasted unsalted cashews; fresh coriendar leaves for garnish.

Preparation and Cooking

• The pineapple should be cut as in the Stuffed Coconut style: cutting off the top of the coconut to create a lid. In the bottom part, the flesh should be removed by pineapple corer and left aside until the filling is prepared.
• In a suitable pot, sauté the garlic and onion using olive oil, and add the bell pepper and peas and stir few minutes. Then add the prawns and stir until they turn pink and remove the mixture.
• In the same pan, fry the rice gently and add the soy sauce, fish sauce, turmeric and white pepper and mix until the rice is evenly coated with the sauces and spices.
• Finaly combine the prawns and the rice mixture, diced pineapple, green onions, and cashews and gently stir.
• Spoon the combined mixture inside the hollowed-out pineapple and add 1/2 cup of warm water and closed the lid. Then cook the pineapple for 1/2 hour at 170-200^o

Stuffed pineapple can be served as main or side dish.