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Sweet and Spicy Pineapple Shrimp Rice
- 1 fresh pineapple
- 3/4 cup long-grain parboiled rice
- 1 chili pepper
- 1 red bell pepper
- 150g cooked and frozen shrimp (about 5.3 oz)
- 50g sweet canned corn (about 1.8 oz)
- Cashews, to taste
- Fresh parsley for garnish
- Olive oil for frying
- Curry powder, sweet paprika, and salt to taste
Cut the pineapple in half lengthwise and carefully scoop out the flesh.
Heat olive oil in a skillet and lightly sauté the chopped red bell pepper and chili pepper. Add the shrimp and cook until heated through.
Stir in the curry powder, paprika, and chopped pineapple pieces. Mix in the pre-cooked rice and add the corn.
Spoon the rice mixture into the pineapple halves, sprinkle with cashews, and garnish with fresh parsley.
