|Servings4people||Prep Time10minutea||Cook Time15minutes|
2cups Hinode Jasmine rice
2 small pineapplescubed
1lb Prawnscooked and peeled
1cup light sour cream
2tbsp Sweet Chili Sauce
- 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.
Try using fresh mango instead of pineapple.