|
|
|
| Servings4people | Prep Time10minutea | Cook Time15minutes |
|
Ingredients
2cups
Hinode Jasmine rice
2
small pineapplescubed
1lb
Prawnscooked and peeled
1cup
light sour cream
2tbsp
Sweet Chili Sauce
4sprigs
Mint
Servings: people
Units:
Instructions
- Prepare Hinode white rice per package instructions. Let cool.
- Trim tops and bottoms of the pineapples, cut into halves and with a sharp knife cut 1/2 cm away from the inside of the skin to hollow them out. Cube the pineapple, then set aside in the refrigerator.
- Combine rice, pineapple, sour cream and sweet chili sauce.
- Fill the mixture into the pineapple halves, place one prawn on top of each pineapple and garnish with fresh sprigs of mint.
Recipe Notes
Try using fresh mango instead of pineapple.