Pineapple filled with jambalaya salad

Name: pineapple filled with jambalaya salad
Total time: 30 min
Yield: 4
Ingredients: 1 fresh pineapple; 200 gram wild rice; 250 gram peeled shrimp; 1 tablespoon sunflower oil; 1 clove garlic; 1 lime; mespoint chilli pepper flakes; 1 tin can crab meat; 4 spring / forest onion; 1 forest coriander; 2 twig fresh mint; 50 gram unsalted peanut

Ingredients

Directions

Cut the pineapple on the long side in half. Let the crown sit on both halves.
Cut the flesh around with a sharp knife 1 centimeter from the skin.
Cut the flesh a number of times crosswise and then scoop it out carefully.
Cut the flesh into small cubes.
Cover the pineapple halves and put them in the refrigerator.
Boil the rice and let it stand out. Let spread cool on a flat dish.
Stir-fry the prawns in the oil until they are orange and shorten the garlic.
Extinction with half of the lime juice.
Season with salt and the chili flakes.
Allow to cool.
In a large bowl mix the cooled rice with the crab meat, the spring onion, coriander, mint, shrimp and half of the pineapple cubes (keep the rest for a fresh smoothie or salsa, for example).
Season the salad with the rest of the lime juice, salt and the chilli pepper flakes.
Divide the salad over the half pineapples and place them on a flat dish.
Sprinkle with the peanuts.