Maui Wowe

Ingredients for 2 servings:

• 1 pineapple
• 200 g shrimp
• 250 g rice
• Soy sauce
• Teriyaki sauce
• 2 carrots
• 350 g coleslaw (BBQ coleslaw)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Hawaiian pineapple recipe with salad, rice and shrimp

First, the pineapple is cut in half lengthwise. The halves are hollowed out, and the shells are used as plates/bowls. Four thin slices are cut from the hollowed-out pieces and used later for serving. The rest is finely chopped. Next, the carrots are cut into fine strips. I always use ready-made coleslaw (coleslaw) in yogurt dressing. This is then mixed with the carrots and chopped pineapple to make a salad. Next, the rice is cooked, and the shrimp are sautéed in teriyaki and soy sauce so that both are done at the same time. You can also sauté the shrimp with a little extra chili. Meanwhile, you can fill the pineapple halves with the finished salad so that one-third or one-half of each pineapple half is filled (see picture). Fill the remaining space in the pineapple with rice, and the shrimp are placed on top. The pineapple strips are tucked into the side as decoration. Now spread a little soy or teriyaki sauce over the rice, and you’re done.